Recipes. Red wine gravy with thyme and red onion
Once you’ve made this, you won’t be boiling the kettle and pouring hot water over granules ever again!
- 2 tbsp light olive oil
- 1 bay leaf
- 1 clove garlic
- 2 large red onions
- 50g gluten free flour
- 400ml red wine
- 200ml vegetable stock
- 200ml mushroom stock
- 2 tbsp vegemite
- 10g fresh thyme
- ½ tsp celery salt
- 1 tsp salt
- 1 tsp freshly milled black pepper
Step 1. Peel and finely dice the garlic and slice the red onion into slithers. Strip the thyme leaves from their stalks.
Step 2. In a large pan over medium heat, warm the olive oil. Add the onion, celery salt and the bay leaf. Cook, stirring every couple of minutes, until the onions are tender, then remove the bay leaf add in the chopped garlic and stir through for about a minute.
Step 3. Add the gluten free flour to the mix and stir well, allow the flour to cook out for about 3 to 4 minutes and then slowly add the red wine, veg stock and mushroom stock a ladle at a time, stirring until each ladle has been incorporated before adding the next . Once fully incorporated, add the fresh thyme and simmer for 5-10 mins until the gravy has thickened. Stir through the vegemite and season to taste with salt and a good pinch of black pepper.
Step 4. Serve with vegan toad in the hole.