Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a pan. Slice onion very finely, and add to melted butter and cook until translucent on medium-low heat.
Stir in herbs and a pinch of salt and papper. Let cook for 2 more minutes. Add 1/4 cup of red wine and increase heat to medium until wine has reduced (about 5 minutes). Set onions aside.
In the same pot, melt the remaining butter. Create a roux by adding the flour, one tablespoon at a time and whisking together. Once your roux is golden in colour, slowly pour in the vegetable broth while whisking until the gravy thickens. For a thinner gravy, add more broth.
Stir in the onions and add more wine to taste. Sprinkle in salt and pepper to taste and serve over your Christmas goodies!
Option: You can also blend this gravy to make it smoother.
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Heya! I'm Alex, a wannabe-vegetarian traveler currently living in Jerez de la Frontera, Spain. Here you can find vegetarian recipes from around the world as well as travel tips and tales.