The red wine gives a rich flavour to this gravy but it can be made just with stock. I often make this with cider and a light vegetable stock as an accompaniment to my nut roast.
- 1 to 2 tablespoons oil
- 1 red onion, finely chopped
- 1 tablespoon plain flour
- 175ml stock
- 125ml red wine
- 1 sprig of thyme
- salt/soy sauce and pepper to taste
Heat the oil in a pan and sauté the onion until lightly browned.
Add the flour and cook for a minute. Add the red wine and stir to make a paste.
Add the stock, herbs and seasoning. Bring to the boil then simmer on a low heat.
Season to taste, adding more liquid as required.
The gravy can be blended for a smoother texture. It freezes well so it’s worth making a bigger batch.