Ingredients
- Drizzle of sunflower oil
- 2 red onions, halved and thinly sliced
- 1 tbsp golden caster sugar
- 2 tbsp balsamic vinegar
- 2 tbsp plain flour
- 250ml red wine
- 500ml chicken or beef stock
Method
- Drizzle a little oil into a saucepan.
- Add the sliced onions and cook slowly for 15 mins.
- Stir every now and then until they are soft and caramelised.
- Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
- Stir the flour into the onions to make a paste, cooking for 1-2 mins.
- Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce.
- Increase the heat and bubble for a few mins until reduced by about half.
- Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks.