There is nothing nicer and easier than caramelised onion gravy served with grilled meats or one of Rudi’s delicious sausages. For 2 to three portions you will need:
150 ml full bodied red wine
1 tbsp ‘Oded’s Kitchen’ caramelised onion marmalade
50 g butter, cut into small cubes
Place the wine in a small pan and reduce over high heat until you are left with about 4 tbsps of liquid.
Add the caramelized onion and beat in the butter, a cube at a time until the sauce is glossy and light.
This seems like a well kept secret, it sounds delicious! I often struggle to make gravy when there isn't 'juice' in the pan after cooking the meat, and I don't really like using stock. Will need to get some onion marmalade from your shop.
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