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onion gravy to die for (with Bangers and Mash) Recipe


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     onion gravy to die for (with Bangers and Mash)

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   90 Min

2 Yellow onions
1 red onion
pinch salt
1 tbsp Olive oil
dollup (call it a table spoon) butter
2 cups beef stock
1 tsp balsamic vinegar
2 tsp brown sugar
4 Sausages, caramelised red onion for me
about 100 gr butter
Salt & Pepper
Bit of milk

This recipe will never win any prizes for being the quickest, or the healthiest, but could probably be the tastiest. The onion gravy makes this dish as far as I am concerned, and investing the extra time in slow cooking the caramelising the onion does make a big difference to the taste and gives you a rich full taste. The bangers and mash is optional, but you want the meat juices in the sauce if you can, it does add to the taste.
First step, cut the onion into thin half slices, the thinner the better, if they are so thin that you can watch TV through them you have succeeded. Once this is done, turn on a pan on medium high heat, (make certain you have a lit for it as well), and melt the butter together with the olive oil and fry the onion with a pinch of salt for a few minutes to get the process started, you want them to be close to but not quite catching colour, if in doubt, do it for three minutes. Then turn down the heat to the very lowest and put the lid on. This will avoid you having to add water all the time. Let this fry slowly for the next 35 to 40 minutes, stirring every five to ten minutes to ensure that they don't get colour.
Once they have cooked for about 35-40 minutes, its time to caramelise, so turn up the heat to medium again, add the brown sugar and fry for two three minutes. Then add the stock and balsamic vinegar and boil slowly for 20 minutes or so, reducing the liquid. At this stage you will have a sweetish sauce that packs so much taste that Plato might refer to it as the perfect sweetish sauce. Some people like to thicken it a bit with flour or corn flour, personally I wouldn't do it if its served with mach. You can also add a bit of mustered if you are that way inclined. If not, pour the sauce into a container and let it rest while you do the rest.
Potato mash, same as always, if you don't have a recipe, there are probably a thousand recipes on this sight. Personally I just skin, cube and boil an amount of potato that seems about right. Then mash them, add a large dollop of butter, some milk, return to pan to heat. Then fry the sausages in a pan, adding just a touch of olive oil to start the process, when the sausages have the right colour on the outside, return the sauce to this pan so that the sauce picks up all the nice juices from the sausages, it adds dimension to the sauce, I promise

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