PREP TIME: 10 MINS
COOK TIME: 15 MINS
2 tablespoons Olive Oil
2 medium Red Onions (12 oz), peeled, halved then thinly sliced
1 teaspoon Dried Thyme
1 cup of Red Wine, e.g pinot noir or what you have to drink at home
1 tablespoon Worcestershire Sauce (vegan)
4 cups Vegetable Stock,
2 tablespoons Corn Starch mixed with 2 tablespoons water
Prepare ahead, this Red Wine Gravy makes all the difference to a roast dinner. I make extra to freeze, ready to use as you fancy it. So versatile, this time of year I like to pour it over slices of veggie celebration roast, crispy roast potatoes and steamed greens.
In a medium/large saucepan sauté the onion for about 5 minutes until softened. Stir in the dried thyme, red wine and Worcestershire sauce. Simmer for another couple of minutes.
Now stir in the vegetable stock and the corn starch mixture.
Bring to a gentle simmer, stirring for 10-12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.