- 2 red onions
- 50g butter
- 1 vegetable stock cube
- A handful of rosemary
- 2 tbsp balsamic vinegar
- 1 tbsp caster sugar
- 2 tbsp cornflour
- 1-2 tbsp tamari
- 1 ltr hot water
- 1.
Peel and thinly slice the red onions. Place a large pan on a medium heat and add the butter. Once melted, add the sliced red onions and cook gently for 15 mins, stirring occasionally, till the onions are really soft.
- 2.
Fill and boil your kettle. Crumble the stock cube into a heatproof jug. Pour 1 ltr hot water from the kettle aNd stir to dissolve the stock cube. Finely chop the rosemary leaves.
- 3.
When the onions have cooked for 15 mins, add the balsamic vinegar, sugar and rosemary to the pan. Stir and cook for 2 mins till the sugar has dissolved and the vinegar is bubbling.
- 4.
Add the cornflour to the onions and stir, pushiing the onions down in the pan till all the lumps from the cornflour have gone. Pour in 4 tbsp of hot vegetable stock and stir well. Bubble for 1 min.
- 5.
Pour in the remaining stock and bring back to a gentle bubble and simmer for 10 mins till thickened. Add 1 tbsp tamari then taste. Add more tamari, salt or pepper, to taste. Pour into a gravy jug and serve hot.
- Tip
Love Your Leftovers
The gravy will keep in the fridge for up to 3 days ina sealed container, or you can freeze it for up to 3 months.
