Good gravy can make or break a roast dinner, this caramelized onion and red wine vegan gravy is a maker!
Caramelizing onions has got to be one of my favourite ways to eat onions. I mean I use them as a base in nearly all of my recipes already. When you cook them over a low heat for a really long time, and just let them sit, they will turn a sweet, golden brown and develop a gorgeous caramelized flavour.
After that, we add in some red wine for deep richness, and make a slurry with a little flour. What you’re left with is a rich, thick gravy that will rival anything made from pan drippings… I would argue this is the best gravy I’ve ever had ;)
Serve it up alongside your Christmas dinner this year and I promise everyone will love it!
Caramelized Onion Red Wine Gravy
- 2 White Onions
- 1 tbsp Balsamic Vinegar
- 200 ml Red Wine
- 200 ml Vegetable Stock
- 1 tbsp All Purpose Flour
- 2 tbsp Water
- salt and pepper
- 1 sprig Thyme
- Peel the onions and cut them in half. Lay each half with the flat side down and slice so you have semi circle shaped pieces.
- Head 1 tbsp olive Oil on a medium heat in a frying pan and add the onions. Saute for 5 minutes until the onions begin to soften and become translucent.
- Then reduce the heat to low and add the balsamic vinegar. Spread the onions into a flat layer and let cook for one hour, stirring every 15 minutes. Once done, the onions should be a deep golden brown.
- Turn the heat back up to medium and add the red wine, let it reduct for 2-3 minutes before adding the vegetable stock and thyme. Let everything simmer for 5 minutes.
- Mix the flour with the water to make a paste, then add to the gravy. Stir the gravy constantly until it’s nice and thick and can coat the back of a spoon. Remove the thyme sprig and season with salt and pepper.