Onions In Herbs And Wine Food

RED WINE, HERB AND ONION GRAVY

Steps:

• Heat a frying pan over medium-low heat. Add the olive oil and butter.
• Once the butter has melted add the onions and garlic. Gently fry for at least 15 minutes, stirring regularly, until the onions are very soft.
• Stir in the flour, mixing thoroughly.
• Gradually add the stock, stirring constantly.
• Pour in the wine, continuing to stir.
• Add the herbs and simmer for 15-20 minutes, stirring now and again.
• Season with salt and pepper to taste.

ONIONS IN HERBS AND WINE

Steps:

• Heat a large frying pan and add the oil and garlic, along with the onions.
• Sauté until the just begin to brown. Add the herbs and the wine and simmer until the onions are very tender, about 10 minutes.
• Season to taste with salt and pepper. Serve with meats or fish.

BEEF IN RED WINE WITH MELTING ONIONS

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

EASY ONION GRAVY

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.