Onion Gravy

Starting a semi-regular recipe post, each and every one something that I have genuinely cooked with my own hands, also eaten.

Onion Gravy

An onion, cut so that it makes half rings
A clove of garlic finely sliced
A splash of oil
Some stock or a stock cube
Some vinegar, red wine vinegar is good
Optionally, seasonal herbs

In a small or medium saucepan, soften the onion and garlic in the oil. This will take a bit of time. Don't worry about it. This being a side dish you can get on with other things. If you're using herbs, put them in as they start to soften to let them infuse everything. When soft, pour in the vinegar, enough to cover the bottom of the pan, not enough to even half cover the onions. Reduce this by half.

When reduced, add the stock, or a stock cube and hot water. This should easily cover the onions. Then reduce it again so it's the thickness you want, taste and season. Serve with sausages or plain cuts of meat.