Making Bangers & Mash? Then you need onion gravy. This is Mrs Wyatts recipe.

60g butter
1 large onion finely sliced
1 crushed garlic clove
3 sprigs of fresh thyme
3 tablespoons balsamic vinegar
200ml red wine
200ml beef stock
Salt and freshly ground black pepper


  • Heat half of the butter in a frying pan over a low heat.
  • Add the onion and cook slowly for 30 minutes until the onion starts to caramelise.
  • Season with salt and pepper and add the garlic and thyme.
  • Continue cooking for a further minute or so, stirring occasionally.
  • Pour in the vinegar, stirring until it goes all syrupy.
  • Pour in the wine, increasing the heat and stirring occasionally, until the wine has reduced by half to two thirds.
  • Pour in the stock and bring to the boil.
  • Turn down the heat and, still stirring and simmer the gravy until reduced to consistency required.
  • Remove the garlic and thyme and discard.
  • Season to taste and whisk in the remainder of the butter.

Pour over the Bangers & Mash.  Bliss – life doesn’t get better than this!!