Onion Gravy with Ale

Ingredients

• 1 tbsp Olive Oil (or Butter)
• 2 Onions (Brown, white or red) (Chopped in rings, chunky or finely chopped as desired)
• 1 tbsp Plain Flour
• 150 ml (2/3 cup) Ale / Beer (Lager or ale of your choice)
• 2 tsp Balsamic Vinegar (Sherry or red wine vinegar can be used instead)
• 3 sprigs of thyme (or 1 tsp of dried thyme)
• 2 Bay leaves
• 500 ml (2 1/4 cup) Beef stock (from stock pot or cube)

Instructions

1. 1

   Sauté: Chop 2 Onions (Brown, white or red) into the desired size you like for your gravy. Gently sauté onions in 1 tbsp Olive Oil over a medium low heat for 5-10 minutes.

2. 2

   Vinegar: Add 2 tsp Balsamic Vinegar .

3. 3

   Flour: Sprinkle over 1 tbsp Plain Flour

4. 4

   Beer: Add 150 ml (⅔ cup) Ale / Beer and stir through for 2 minutes.

5. 5

   Herbs: Add chosen herbs. We used 3 sprigs of thyme and 2 Bay leaves.

6. 6

   Stock: Stir in 500 ml (2 1/4 cup) Beef stock bring to the boil and simmer for 6 minutes.Check thickness, if you like it thicker cook for 2 minutes longer. Or in a separate bowl mix 1 tablespoon of cornflour with 1 tablespoon of water. Pour into the gravy to help thicken it some more.On the other hand, if too thick add a splash of boiling water.

7. 7

   Season: Remove thyme sprigs and bay leaves, season well with salt and pepper to taste. Serve.