Onion Gravy
Glorify your bangers... Give your mash meaning
This is just really simple cooking (I won't say home cooking, as most people can't be bothered to make chicken stock at home, let alone veal stock or red wine sauce)
Serves 4-6
- 500g melted onions (click here to see recipe)
- 300ml red wine sauce (click here to see recipe)
- 300ml chicken stock (click here to see recipe)
- A few rashers of good dry-cured smoked bacon or pancetta (actually, if you happen to have a left over bit of parma ham thats seen better days use that)
- Wholegrain or Dijon Mustard (optional)
- A splash of balsamic vinegar
Slice the bacon into small lardons & fry in a drop or two of oil. Tip: you can grill them first, let them cool slightly, drain off the excess fat & then slice - then they won't slide around on your chopping board so much.
Add the melted onions, red wine sauce & chicken stock. Bring to a simmer, skim off any impurities that collect on the surface with a large spoon or ladle.
Allow to simmer for 20 minutes or so to let the flavours infuse.
Serve