CARAMELISED ONION GRAVY

MAKES 2 CUPS PREP 10 MINS COOK 30 MINS

• 2 tbsp extra-virgin olive oil

• 2 red onions, thinly sliced

• 20g butter, chopped

• 2 cloves garlic, crushed

• 6 sprigs thyme, leaves picked

• ½ cup port

• 1 tbsp balsamic vinegar • 2 tsp brown sugar

• 1½ tbsp plain flour

• 2 cups vegetable stock

1 Heat oil in a large saucepan over a medium heat. Add onion and cook 10 mins or until very soft.

2 Stir in butter, garlic, thyme. Cook, stirring, 2 mins. Add port, vinegar and sugar, then

cook, stirring occasionally, 5 mins or until liquid has almost absorbed and is a deep rich brown. Stir in flour, then add stock. Bring to boil and cook, stirring occasionally, 8 mins or until thickened. Season. Cool to room temperature then pour into an 1 litre airtight container. Seal, label and freeze for up to 2 months.

3 When ready to serve, defrost in the fridge overnight, then transfer to a saucepan over medium heat. Bring to a simmer and cook, stirring, 1-2 mins until heated through.