8 WSM Bangers – broiled, grilled or pan-fried
2 medium onions, peeled and sliced
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
2 cups beef stock
2 tbsp corn starch
2 tbsp cold water
Salt and black pepper
1) Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly until the onions are soft and translucent.
2) Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
3) Add the stock, up the heat slightly and boil gently uncovered for 5 minutes.
4) In a small bowl, mix the corn starch with the cold water to make a thin paste. Slowly pour a little of the hot gravy into the starch mixture while stirring constantly. Pour the starch mixture back into the gravy, raise the heat to high and cook while stirring constantly until the gravy is slightly thickened. Keep warm until ready to serve.