Posh Onion Gravy
- 2 big onions, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 dash of brandy or dry sherry
- 2 tbsp apple sauce (The English Provender Bramley apple sauce with Calvados)
- 1 small pot of Bisto stock melts beef
- 1 tbsp cornflour
- Salt (I use the homemade coriander and rose petal sea salt)
Slice the onions thinly (in circles). Melt the butter with oil in a large saucepan or wok over a low heat, add the onions and cook for about 10 minutes, stirring regularly.
After the onions acquire a translucency, add the sherry or brandy, a small pot of Bisto stock melts beef and enough water to immerse the onions in it. Cook on low for another 10 minutes, again stirring often and adding water if necessary.
If adding the cornflour, first mix it with the small amount of the cold water to prepare a thin runny paste, and pour slowly in the onion gravy, mixing well. Cook for another 10 minutes.
Season with salt. Add the Bramley apple sauce with Calvados almost at the end of cooking and mix well.
Serve warm with your choice of sausages (I cooked the pork and Bramley apple sausages as well as Toulouse sausages), baked apples and mashed potatoes.