Caramalised Onion Gravy. Perfect for Sausages and Mash.

We tried Chuck and Bob's free-range spicy sausages last night - my, my, my, they were SO delicious.  It really is worth sussing out the best free-range sausages in your area.

I served the sausages with some good old creamy mash and onion gravy - perfect for a rainy Sunday night in the sticks.  It was such an easy meal - you just throw the sausages in the oven, boil the potatoes and set the onions off gently cooking away.  The whole thing took moments to prepare and was completely perfect for a thunder-ey evening.

Ingredients

4 onions, finely sliced
4 tbsp treacle/muscavado sugar (or any brown sugar will do)
2 tbsp olive oil
small knob of butter
a large spring of rosemary
2 tsp dried thyme
1 tbsp wholegrain mustard
1 large glass red wine
Salt and black pepper.

Method

1. Heat the oil and butter in a small frying pan.  Add the onions, herbs and sugar and turn down the heat to low.

Allow to slowly cook for 30-40 minutes, stirring occasionally.

2. Once the onions are meltingly soft, stir in the mustard and wine.  Bring to the boil and allow to reduce until the ratio of onion to liquid is swayed strongly to the onion side (you want onions in a little liquid, rather than gravy with a few onions swimming about). Season well.
3. Serve hot spooned over mash and good quality sausages.

Divine.