This Red Wine Onion Gravy formula is an outright distinct advantage. So perfectly rich and stuffed brimming with flavor, get ready to never utilize a parcel of locally acquired sauce again!
In case I’m having a feast that requires a container of meat sauce to be available, there’s additionally going to be a tall thick glass of wine. Furthermore, it isn’t so much that I’ve generally had the inclination to pour my wine in the sauce, yet I just realized where it counts in my spirit that they would wed together impeccably. After a little testing everything I can say is my spirit was correct. Red wine sauce is absolutely a thing and it’s going to transform you.
Red wine loans itself so flawlessly to meat in such countless various settings. It’s simply a match made in paradise.
While adding it to a natively constructed hamburger sauce, it adds an additional profundity of flavor and gives a ravishing lavishness. Without a doubt, meat sauce is incredible, yet red wine hamburger sauce is better.
Furthermore, when the onions get included it’s simply game over.
- 1 large Red Onion, peeled & sliced
- 2 cups / 500ml Good Quality Beef Stock (see notes)
- 1/3 cup / 80ml Dry Red Wine (see notes)
- 1 tbsp Butter
- 1 tbsp Flour
- 1 tbsp Worcestershire Sauce
- Olive Oil, as needed
- Salt & Pepper, to taste
- 1/2 tsp Red Currant Jelly or Cranberry Sauce (optional – see notes)
- Heat a little oil in a suitably sized pan and begin frying your onions over medium heat. Once they start to take on colour, turn down to a low-medium and fry until soft and caramelized. The lower and slower you fry the onions, the more they’ll caramelize and the sweeter they’ll be. The sweetness will help balance out the sharp tones in the wine & saltiness in the stock.
- Melt in 1 tbsp butter then stir in 1 tbsp flour until a paste forms. Stir in your Worcestershire sauce and wine. Slowly stir in your beef stock, whisking as you go to ensure no lumps form. Season with salt and pepper.
- Allow to simmer, stirring occasionally, until desired thickness. It will thicken, just keep simmering. Take into consideration the gravy will thicken as it cools. Serve up and enjoy! (see notes for make ahead)
- Drippings – If you cooked meat in the pan, something like steak or sausages, I recommend just starting straight from there and frying the onions in the fat (around 1 tbsp fat should suffice). If you’ve cooked a larger piece of beef and have a considerable amount of drippings, then simply skim the fat and use the drippings as some of the stock.
- Beef Stock – If you’re using a dissolvable beef stock cube, I usually double up just to strengthen the flavour. However, for your first time I recommend using one, then taste testing and popping in another at the end if you feel it necessary. If you’re using a good quality stock this may not be necessary.
- Red Wine – I usually go for something like a Merlot, nothing fancy. General rule if you wouldn’t drink it don’t cook with it. In all cases just make sure it’s dry wine, NOT sweet!
- Sweetness – The caramelization of the onion should provide enough sweetness to balance out the wine. But consider adding a tiny bit of cranberry sauce and red current jelly to sweeten it further if you feel necessary. Just 1/2 tsp will do the trick.
- Make Ahead – Allow the gravy to cool then tightly cover in the fridge (2-3days, longer at your discretion). Reheat on the stove on a low heat, gently stirring as you go to ensure the gravy doesn’t split. You can also reheat in short blasts in the microwave, stirring in between. If you don’t have drippings when making this ahead of time, just stir through the drippings after you’ve cooked the meat (fat skimmed) for an extra depth of flavour.
- Calories – Based on a division of 4, using 1 tbsp of olive oil