red wine onion gravy

Ingredients

• 1 large Red Onion, peeled & sliced
• 500ml Good Quality Beef Stock
• 80ml Dry Red Wine  - a good Burgundy or Bordeaux
• 1 tbsp Butter
• 1 tbsp Flour
• 1 tbsp Worcestershire Sauce
• Salt & Pepper, to taste
• 1/2 tsp Red Currant Jelly or Cranberry Sauce

Method

1. Heat a little oil in a suitably sized pan and begin frying your onions over medium heat. Once they start to take on colour, turn down to a low-medium and fry until soft and caramelised. Heat a little oil in a suitably sized pan and begin frying your onions over medium heat. Once they start to take on colour, turn down to a low-medium and fry until soft and caramelised. 
2. The lower and slower you fry the onions, the more they'll caramelize and the sweeter they'll be. The sweetness will help balance out the sharp tones in the wine & saltiness in the stock.
3. Melt in 1 tbsp butter then stir in 1 tbsp flour until a paste forms. Stir in your Worcestershire sauce and wine. Slowly stir in your beef stock, whisking as you go to ensure no lumps form. Season with salt and pepper.
4. Allow to simmer, stirring occasionally, until desired thickness. It will thicken, just keep simmering. Take into consideration the gravy will thicken as it cools. Serve up and enjoy!