Onion Gravy

A true favourite in the UK, it’s the perfect sauce for Cottage Pie, Bangers and mash, Cornish pasty, roast meat or a filling for Yorkshire puddings.

Makes 3 cups

2 medium onions, sliced

2 tablespoons vegetable oil

2 tablespoons butter

1 teaspoons sugar

1 teaspoons balsamic vinegar

3 cups beef stock

4 teaspoons corn starch

Sauté onions in a skillet on low heat with oil and add sugar, cook slowly for approx 10 minutes or until the onions are soft and translucent.

Add balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

Add the all but 1/4 cup of the stock and bring to a boil. Turn the heat down to low.

In a cup or bowl, mix the corn starch with the reserved 1/4 cup of beef stock until you have a thin slurry. Whisk the mixture into the onion stock mixture. Raise to medium heat bring to a simmer and stir until thickened to desire viscosity. Serve over potatoes, pasties or meat.