- 1 large onion
- 1 tsp salt
- 1 Tbsp olive oil
- 2 tsp balsamic vinegar
- 1 Tbsp flour
- 250 mL chicken stock
- Mandolin (or knife and cutting board)
- Fry pan
- Wooden Spoon
- Hand Blender (optional)
- Finely slice the onions (a mandolin kitchen gadget works well here).
- Fry the onions in olive oil over medium heat.
- Sprinkle with salt and stir often for 15 minutes. This slow cooking releases the onion's natural sugar.
- Add the balsamic vinegar and stir for another 2 minutes.
- Stir in the flour, then slowly whisk in the chicken stock until the mixture has a gravy consistency.
- If you're a lump-free gravy fan, consider investing in a hand blender to blitz the mixture. Leave the gravy in the pan until you're ready to eat so you can quickly re-heat it just before serving. If it's too thick, just add a little water.