Caramelised red onion gravy
This tasty red onion gravy goes perfectly with roast chicken. Using red onion instead of your traditional brown onion adds extra sweetness to your gravy.
2 medium, halved, thinly sliced
Apple cider vinegar
40 ml, 2 tbs.
Salt reduced chicken stock
2 cup(s), (500ml)
Fresh bay leaf
- Place reserved pan juices in uncleaned baking dish over medium heat (see tip). Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add sugar and vinegar and cook, stirring, for 2-3 minutes or until onions are caramelised.
- Add flour and cook, stirring, for 5-6 minutes or until browned. Gradually stir in stock until smooth. Add bay leaf. Bring to the boil. Reduce heat and simmer, stirring, for 2-3 minutes or until thickened. Discard bay leaf.
TIP: Use 2 tbs of reserved pan juices from your roast to make gravy.