Good gravy can make or break a roast dinner, this caramelized onion and red wine vegan-friendly gravy is a maker!
Caramelizing onions has got to be one of my favorite ways to eat onions. I mean I use them as a base in nearly all of my recipes already. When you cook them over low heat for a long time, and just let them sit, they will turn a sweet, golden brown and develop a gorgeous caramelized flavor.
After that, we add in some red wine for deep richness and make a slurry with a little flour. What you’re left with is a rich, thick gravy that will rival anything made from pan drippings… I would argue this is the best gravy I’ve ever had ;)
Serve it up alongside your Christmas dinner this year and I promise everyone will love it!
Caramelized Onion Red Wine Gravy
Elevate your roast dinner with this Caramelized Onion Red Wine Gravy. A perfect blend of sweet onions, rich red wine, and aromatic thyme, it's a simple yet luxurious addition to any meal.
Ingredients
- 2 white onions
- 1 tbsp balsamic vinegar
- 1 scant cup red wine a little less than a cup
- 1 scant cup vegetable stock a little less than a cup
- 1 tbsp all-purpose flour
- 2 tbsp water
- salt and pepper
- 1 sprig thyme
Instructions
- Peel the onions and cut them in half. Lay each half with the flat side down and slice so you end up with semi-circle shaped pieces.
- Heat 1 tbsp olive oil on medium heat in a frying pan and add the onions. Saute for 5 minutes until the onions begin to soften and become translucent.
- Reduce the heat to low and add the balsamic vinegar. Spread the onions into a flat layer and let cook for one hour, stirring every 15 minutes. Once done, the onions should be a deep golden brown.
- Turn the heat back up to medium and add the red wine, let it reduce for 2-3 minutes before adding the vegetable stock and thyme. Let everything simmer for 5 to 10 minutes (see note below).
- Mix the flour with the water to make a paste, then add to the gravy. Stir the gravy constantly until it’s nice and thick and can coat the back of a spoon. Remove the thyme sprig and season with salt and pepper.
Notes
Note: A ‘scant’ cup just means it’s a tablespoon or so short of a full cup. The original recipe was developed using metric units and called for 200 ml each of the red wine and vegetable stock (a little less than a cup each). You can also use a full cup of each and let it cook down for a few extra minutes to achieve the right consistency.Â
