Caramelised Red Onion & Wine Reduction

Reduction is a kind of posh gravy* Here is the vegan/veggie equivalent! We love this¬†cheatin’ reduction. It is quicker to make than the usual recipes and uses a little veggie gravy powder to thicken it. However, like all gravies, it benefits from being made the day before if possible – all those lovely flavours get the chance to party.

*Traditionally made by cooking down lots of meat ‘juices’ to get a thin sauce with a concentrated flavour. (Yes, I know…)

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  • sides-light-meals-and-salads


  • 2 tsp vegan margarine, eg Pure, Vitalite, Biona, Suma
  • 1 large red onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 tsp brown sugar
  • 6 small sage leaves, finely chopped with scissors
  • 2 tbsp plain flour
  • 600ml/generous pint of vegetable stock
  • 400ml/14fl oz vegan red wine¬†¬†
  • 2 tbsp vegetarian gravy granules (or red tub Bisto)
  • Black pepper
  • ¬†The Co-op labels its range of vegan wines clearly. Otherwise check out Veggie Wines or Barnivore Plus many supermarkets have a vegan wine list so it’s always worth asking – and of course, the Viva! Wine Club delivers right to your door!
  • Instructions

    1. Melt the margarine in a medium-sized saucepan and add in the onion and garlic. Fry it on a low heat for a good 20 minutes, so it caramelises, thickens and softens. After 10 minutes, stir in the sugar.

    2. Add the flour, stirring well, followed by the sage leaves. Cook in for a minute or two, stirring constantly.

    3. Gradually stir in the liquid and gravy granules, adding a little at a time. Whisk with a hand whisk to remove any lumps. Season with pepper, then turn down and simmer for 20 minutes, or while the rest of the dinner cooks.

    Optional extras / notes

    • 30 minutes


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