Brown Onion Sauce.

An excellent quick gravy for use with roasts, sausages and barbecues. Try adding a little cayenne pepper if you like things a bit hotter.


100g butter.

2 onions, diced.

Salt and pepper to taste.

2 tblsp plain flour.

2 tsps. balsamic vinegar.

1 cup warm beef stock.


Melt the butter in a small pan over a hot flame and fry the onions until they are nicely browned. Add the salt and pepper and cook for another minute. Heat the stock through and add the balsamic vinegar, Stir in the flour, then add the stock slowly, stirring continuously until the mixture thickens. Zap into a thick and even consistency with a kitchen wand, return to the heat and simmer gently for another 5 minutes to ensure that the floury taste is cooked off. Serve hot. This sauce can be prepared well beforehand, kept in the fridge and reheated in the microwave when required.

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