Red Wine, Cumin and Onion Gravy

Preparation info
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By Nigella Lawson

Published 1998

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  • 225 g onions
  • 30 g beef dripping, or oil
  • 1


Peel the onions and slice them, very, very thinly: I use the food processor for this. Melt the dripping in a thick-bottomed, fairly wide saucepan and add the onions. Turn down the heat to low and cook the onions for about 10 minutes until soft, stirring occasionally to push them around the pot and make sure they’re not burning. Stir in the ground cumin and cook for another 5 or so minutes. Turn