Ingredients
- 1 extra large red onion (or 2 medium), halved and sliced
- 2 cloves of garlic, crushed
- few sprigs of fresh thyme (or other herbs of your choice), if using dried, just add a pinch.
- 720ml (3 cups) of beef broth/stock (or use chicken, lamb, vegetable etc)
- 1 tablespoon of balsamic vinegar
- 1 level tablespoon of tomato paste/purée
- spray oil
- black pepper
Instructions
- Spray a large saucepan over a medium high heat with some spray oil.
- Add the onion and garlic and cook until caramelised, you will need to keep adding a little of the stock to prevent the onions from sticking to the pan.
- Add the fresh herbs, remaining stock, tomato paste and a balsamic vinegar, bring to the boil and reduce heat.
- Allow to simmer covered for approx 30-40 mins (this really brings out all the flavours and will reduce the stock down)
- When it has cooked for the required time, add the mixture to a blender and blend until smooth. Return it back to the pan and mix, continue to simmer for about 5 mins until desired thickness,
- This gravy is great with any meat or sausages or can even be used for the sauce for a shepherds pie or similar.
