Caramelized Onion Red Wine Gravy
2 White Onions
1 tbsp Balsamic Vinegar
200 ml Red Wine
200 ml Vegetable Stock
1 tbsp All Purpose Flour
2 tbsp Water
salt and pepper
1 sprig Thyme
Peel the onions and cut them in half. Lay each half with the flat side down and slice so you have semi circle shaped pieces.
Head 1 tbsp olive Oil on a medium heat in a frying pan and add the onions. Saute for 5 minutes until the onions begin to soften and become translucent.
Then reduce the heat to low and add the balsamic vinegar. Spread the onions into a flat layer and let cook for one hour, stirring every 15 minutes. Once done, the onions should be a deep golden brown.
Turn the heat back up to medium and add the red wine, let it reduct for 2-3 minutes before adding the vegetable stock and thyme. Let everything simmer for 5 minutes.
Mix the flour with the water to make a paste, then add to the gravy. Stir the gravy constantly until it's nice and thick and can coat the back of a spoon. Remove the thyme sprig and season with salt and pepper.