Balsamic Onion Gravy

AuthorJen BookerDifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 vegetable stock cube (or 2 tsp stock powder)
 1 medium red onion, finely sliced
 2 tbsp vegetable oil
 1 tbsp brown sugar
 1 tbsp arrowroot powder
 200ml red wine
 3 tbsp balsamic vinegar
 3 tbsp tamari soy sauce

1

Prepare half a litre of vegetable stock with the stock cube and set aside.

2

Add the oil to a frying pan and sauté the onion with the sugar for 10 minutes.

3

Once it's caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.

4

Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.

5

Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.

6

Optional: for a smooth gravy, blend for a few minutes until no lumps remain.

Ingredients

 1 vegetable stock cube (or 2 tsp stock powder)
 1 medium red onion, finely sliced
 2 tbsp vegetable oil
 1 tbsp brown sugar
 1 tbsp arrowroot powder
 200ml red wine
 3 tbsp balsamic vinegar
 3 tbsp tamari soy sauce

Directions

1

Prepare half a litre of vegetable stock with the stock cube and set aside.

2

Add the oil to a frying pan and sauté the onion with the sugar for 10 minutes.

3

Once it's caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.

4

Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.

5

Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.

6

Optional: for a smooth gravy, blend for a few minutes until no lumps remain.

Balsamic Onion Gravy

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