- 60g unsalted butter
- 4 onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon tomato paste
- 2 tablespoons plain (all-purpose) flour
- ¼ cup (60ml) balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 litre chicken stock
- sea salt and cracked black pepper
- 3 sprigs thyme
- Melt the butter in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 25 minutes or until softened.
- Add the tomato paste and flour and cook, stirring, for 2 minutes. Add the vinegar and cook for a further 30 seconds. Add the Worcestershire sauce and stock bring to the boil.
- Reduce heat to medium and cook for 15 minutes or until reduced and thickened slightly. Sprinkle with salt and pepper and stir through the thyme sprigs+. Allow to cool completely before freezing. Makes 3 cups (750ml).
+ Adding the thyme at the end of the cooking process ensures a fresh burst of flavour once the gravy is defrosted and reheated.
Tip: To freeze, pour the gravy into 3 x 1 cup (250ml) containers and freeze for up to 3 months. To defrost: Simply remove the gravy from the freezer and heat in a small saucepan over low heat until defrosted and warmed through.
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