Nicked and adapted from Nigel Slater, and eaten with his extremely fine toad-in-the-hole after a day of running round and paddling in fountains at the Alnwick Garden.
You'll need
2 onions, finely sliced
a tablespoon of flour
a small glass of red wine (or you could use a little sherry instead, I guess)
250ml stock (ok, I cheated - it was an oxo cube in some hot water...)
salt, pepper, large splash of worcestershire sauce
Fry the onions in some olive oil on a very very low heat for a long time - you want them to be really soft, squidgy and pale brownish. Then add the flour, and fry for a good couple of minutes. Add the wine/stock/seasonings, and bring to the boil. Simmer for at least 15 minutes or so, until the gravy has thickened.
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