- 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
- 1L hot water from kettle
- Large pan with lid
- Measuring jug
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.
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.
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.
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.
The gravy can be made the day before. Store in the fridge, covered then reheat gently till piping hot.