Ingredients
- Red Onions (2 large, thinly sliced): These bring a natural sweetness and deep flavor to the gravy. You can substitute with yellow onions, but the taste will be slightly milder.
- Garlic (2 cloves, minced): Adds a rich, aromatic depth to the sauce. Fresh garlic works best, but garlic powder can be used in a pinch.
- Brown Sugar (1 teaspoon): Helps enhance the natural sweetness of the onions and aids in caramelization. Maple syrup or coconut sugar can be used as alternatives.
- Red Wine (⅓ cup / 80ml): Provides complexity and depth of flavor. If avoiding alcohol, simply replace it with extra vegetable stock.
- Cornflour (4 tablespoons): Acts as a thickening agent, giving the gravy its luscious texture. You can swap it with arrowroot powder or all-purpose flour if needed.
- Tomato Puree (1 tablespoon): Contributes a slight tanginess and enhances the umami flavor.
- Soy Sauce (1 tablespoon): Adds saltiness and depth. For a gluten-free option, use tamari or coconut aminos.
- Marmite (1 teaspoon): A secret ingredient that boosts umami richness. If you don’t have it, nutritional yeast or a bit of miso paste works as a substitute.
- Dijon Mustard (1 teaspoon): Provides a slight tang that balances the gravy’s richness.
- Bay Leaves (2): Infuse the gravy with a subtle earthy aroma.
- Thyme (2 sprigs): Adds a fresh, herbal note that pairs beautifully with the onions.
- Vegetable Stock (4 cups / 950ml): Serves as the liquid base, bringing all the flavors together. Homemade stock or a high-quality store-bought version is ideal.
Instructions
1. Caramelize the Onions
- Heat 1 tablespoon of oil in a large pan over low to medium heat.
- Add the thinly sliced red onions and cook slowly for about 20 minutes, stirring occasionally. The goal is to soften and caramelize them without burning. If they start to brown too quickly, reduce the heat.
2. Add Garlic and Sugar
- Once the onions are deeply golden and soft, add the minced garlic and brown sugar.
- Stir well and cook for another minute until fragrant.
3. Deglaze with Red Wine
- Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to cook off. This step enhances the depth of flavor and lifts any caramelized bits from the bottom of the pan.
- If skipping the wine, simply use extra vegetable stock.
4. Thicken the Gravy
- Sprinkle the cornflour over the onion mixture, stirring until it forms a thick paste. This prevents lumps from forming later when adding liquid.
- If the mixture seems too dry, add a splash of vegetable stock to loosen it.
5. Build the Flavor
- Stir in the tomato puree, soy sauce, marmite, dijon mustard, bay leaves, and thyme.
- Slowly pour in the vegetable stock while stirring continuously to ensure an even consistency.
6. Simmer to Perfection
- Bring the mixture to a gentle simmer and let it cook for 15-20 minutes. This allows the flavors to meld and the gravy to thicken.
- Stir occasionally and adjust seasoning with salt and pepper as needed.
7. Blend or Serve as Is
- Remove the bay leaves and thyme sprigs.
- If you prefer a chunky gravy, leave it as is. For a smoother texture, blend it using an immersion blender or standard blender until silky.
Notes
- How to Avoid Burning the Onions: Caramelizing onions takes time. If they start browning too quickly, lower the heat and add a splash of water to prevent scorching.
- Getting the Right Consistency: If the gravy is too thick, add a little more vegetable stock. If too thin, let it simmer a bit longer or add a teaspoon of cornflour mixed with water.
- Balancing the Flavors: Taste the gravy before serving. If it’s too tangy, add a pinch of sugar. If it needs more depth, a dash of soy sauce or extra marmite can help.
- Prep Time: 5 minutes
- Cook Time: 40 minutes