Caramelized onions and quality balsamic vinegar make this a go-to gravy for many dishes. Pair with bangers and mash or toad-in-a-hole for an authentic British feast.
|3||medium||onions, halved, sliced and separated|
|1/2||cup||red wine, drinking quality|
|1/2||teaspoon||freshly ground black pepper|
|1–2||tablespoons||quality balsamic vinegar**|
*Homemade chicken or beef broth gives the best flavor and allows you to control the sodium. This can be substituted with canned low-sodium broth, but avoid using canned beef broth. Note that using canned broths requires frequent tasting of the gravy to prevent it from getting too salty.
**Cheap balsamics are acidic and make the gravy taste off. I prefer a mid-range brand, which will add a layer of flavor to the caramelized onions.
- Heat the butter and oil in a skillet set over medium-high heat until just sizzling.
- Add the onions and stir to coat.
- Sprinkle salt over the onions and toss to coat.
NOTE: Adding salt at this point helps leach moisture from the onions and promotes quicker browning.
- Sauté the onions until golden, approximately 12–16 minutes.
- Turn the heat to low, cover the pan with a lid and cook until the onions are a rich caramelized brown, approximately 30–35 minutes. Stir several times to prevent burning.
- Add the garlic and sauté for one minute. Stir into the onions.
- Sprinkle the flour over the onions and toss until evenly coated.
- Turn the heat back up to medium-high.
- Pour ¼ cup of wine into the pan and scrape all of the fawn (small bits of flavor) into the onions.
- Add the remaining wine, chicken broth and pepper.
- Bring to a lively simmer, stirring until the gravy thickens.
- Add the balsamic vinegar and cook for one minute.
- Adjust seasonings to taste and serve.