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Spicy red wine onion sauce served
Rich and aromatic sauce with red wine and onions

Rich red wine & onion gravy

Author: Flavelo
Recipes Sauces and Gravies
This sauce is about the transformation of the onion: from a pungent, raw vegetable into a sweet, caramelised 'jam'. The tannins and acidity of the red wine counterbalance this sweetness, whilst the spices add depth. It is a game of patience: the onions must be sweated slowly so the natural sugars brown rather than burn.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 170 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Frying pan
  • Knife
  • Chopping board

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1 ✓

Halve the onions and slice thinly.

Tip: Slices of equal thickness will soften at the same time.
2 ✓

Melt the butter, add the onions and salt, and sweat over a very low heat for 10-15 minutes until golden brown and soft.

Tip: Salt draws out water, and the heat causes the sugars to break down and brown. (Caramelisation).
3 ✓

Sprinkle with the sugar, let it melt for 1 minute, then deglaze with the wine.

Tip: The wine 'lifts' the flavourful browned bits stuck to the bottom of the pan. (Deglazing).
4 ✓

Add the spices and reduce the liquid by half to two-thirds (approx. 10 minutes).

Tip: During reduction, the sauce thickens and flavours become more intense.
5 ✓

Remove the thyme stalks before serving.

Tip: The woody parts are inedible.

Recipe FAQ

The onions burnt.
The heat was too high. Start again and be more patient.
Too acidic/winey.
Cook for longer, or add a little more butter at the end to soften the acids.

Ingredients

  • 2 whole Red onions
  • 200 ml Red wine (dry)
  • 30 g Butter
  • 1 tbsp Brown sugar
  • 3 sprigs Fresh thyme
  • 1 pinch Ground cloves
  • 1 pinch Salt
  • 1 pinch Ground black pepper