Red Wine Herb And Onion Gravy Recipes

RED WINE, HERB AND ONION GRAVY

Steps:

• Heat a frying pan over medium-low heat. Add the olive oil and butter.
• Once the butter has melted add the onions and garlic. Gently fry for at least 15 minutes, stirring regularly, until the onions are very soft.
• Stir in the flour, mixing thoroughly.
• Gradually add the stock, stirring constantly.
• Pour in the wine, continuing to stir.
• Add the herbs and simmer for 15-20 minutes, stirring now and again.
• Season with salt and pepper to taste.

RED WINE GRAVY

Steps:

• In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
• Now stir in the vegetable stock and the cornstarch mixture.
• Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

BUBBLE & SQUEAK CAKES WITH RED ONION GRAVY

Steps:

• For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water - and cook until they are very soft.
• Mash and smash your veg up so they are roughly combined - it's fine to leave chunks in it.
• Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
• Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy.
• For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
• Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
• Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
• Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
• Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
• While they are frying, check the gravy, and season.
• Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
• Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.

EASY ONION GRAVY

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.