Onion Gravy

Kimberle Killebrew, who wrote this recipe, lives on a homestead, and is a huge fan of home cooking. She swears by this recipe as a showstopper. We think it would go great with any almost any potato-based meal. All-in-all, this takes just over an hour.

Ingredients:

• 1/2 stick (56 grams) unsalted butter
• 2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)
• 2 teaspoons sugar
• 1/2 cup red wine
• 2 sprigs fresh thyme
• 1 large sprig fresh sage
• 2 cups strong beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon prepared yellow mustard
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon dark balsamic vinegar
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• 2 tablespoons cold unsalted butter

Method:

1. Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes.
2. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.