I’ve had this in my recipe box for quite a while, and I’m so glad that I finally got around to fixing it. It’s not something that you can throw together in a few minutes, but it’s worth the investment of time. By all means, let the onions caramelize. My cable company came right after I started this dish, and I lost my iPad connection for about 20 minutes while he was installing the new modem, so I just let the onions continue to cook. I served this over an AR recipe ground beef patty, as well as some mashed potatoes. The red wine definitely gives it a nice flavor. This is a versatile gravy that I can see being served over so many different foods.
Excellent using rich beef broth instead of chicken stock, plus the red wine. I used grainy Dijon mustard. Served with President's Choice English Bangers, mashed russet potatoes and petit pois. For the next day, I sliced the leftover cooked sausages and placed in a casserole, covered with leftover onion gravy, and topped with the leftover mashed potatoes (with green peas folded in). Reheated at 350F for 30 minutes--delicious Bangers and Mash Cottage Pie. Cheers!
The flavor was great and everyone loved the gravy with our Irish bangers and mash. I added nearly four times the flour though to thicken it enough. My only real problem was that the red wine turned the gravy pink. Next time I will either modify this one to use red onions and beef stock (calling it red onion gravy and deepening the color would be less of a turn off then having straight-up pink gravy) or just use Williams Sonoma recipe for Banger and Mash with red onion gravy.
Just a note that some Worcestershire sauce has anchovies listed in the ingredients for those of you who are wanting to make a vegetarian version.
I used beef stock, as I felt this would work better in the recipe and help reduce the pink color others reported. I reduced the amount of wine to somewhere between 1/4 and 1/2 a cup but feel it was still too much. Next time I'll use 1/4 a cup at most. I didn't have Worcestershire sauce, so that was omitted. It was very good over bangers and mash, and will be 5 star worthy with a bit less wine.
Whole family loved this! Went together easily and the ingredients are pantry staples. Looking forward to digging into the leftovers tomorrow!
This is the second time I've made this recipe and it is fabulous! It tastes like French Onion Soup and who doesn't love French Onion Soup? I only used 1/2 tsp of Dijon Mustard-in that amount it serves as a flavor enhancer but isn't too "mustardy" tasting. I was surprised at how easy carmelizing the onions is--I turned the heat to low and they virtually cooked themselves. The second time I used Williams Sonoma's beef stock concentrate instead of chicken stock like the first time I made it-both versions were equally good. I used bangers from the Whole Foods meat department and if you can find bangers they taste much better than Italian Sausage or some other sausage substitute. They have a more subtle flavor and I believe are seasoned with cardamom and coriander. However they have breadcrumbs in them so they are not gluten-free. I just added a photo of the gravy made in my 3.7 qt Mauviel saute pan.
This was great! I did cut the wine to 1/4 cup and used beef broth. I used Kitchen Bouquet to make the color turn back to brown after I saw that the wine gave the gravy a pink hue. This was perfect for the Bangers and Mash recipe.
Made both versions (veg & chicken) & would make again. Great umami lots of compliments. Perfect with the bangers from Aldi.
