Balsamic Onion Gravy | Abel & Cole
Balsamic Onion Gravy
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Prep: 15 mins
Cook: 30 mins
Sweet and sticky onions make the base of this umami-rich, rosemary flecked gravy – perfect for pouring over your Christmas feast.
This recipe is a:
See this week's box.
79 kcal
(per portion)
Ingredients you'll need
  • 2 red onions
  • 50g butter
  • 1 vegetable stock cube
  • A small handful of rosemary, leaves only
  • 2 tbsp balsamic vinegar
  • 1 tbsp caster sugar
  • 2 tbsp cornflour
  • 1-2 tbsp tamari
From your kitchen
  • 1L hot water from kettle
You'll need
  • Large pan with lid
  • Measuring jug
Step by step this way
  • 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 till the onions are really soft.

  • 2.

    Fill and boil the kettle. Crumble the stock cube into a heatproof jug. Pour 1L 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 veg stock and stir well, and bubble for 1 min. 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

    Get ahead
    The gravy can be made the day before. Store in the fridge, covered then reheat gently till piping hot.