CARAMELISED ONION SAUCE RECIPES

Name: Gordon Ramsay’s Sausage and Caramelised Red Onion Hot Pot
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: Olive oil, for frying; 8 best-quality pork sausages; 2 red onions, peeled and finely sliced; 2 knobs of butter; 1 tbsp soft brown sugar; 3 thyme sprigs, leaves only; 150g button mushrooms, cleaned and quartered; 2 tbsp aged balsamic vinegar; 200ml red wine; 200ml beef stock; Small handful of parsley, roughly chopped; Sea salt and freshly ground black pepper

GORDON RAMSAY'S SAUSAGE & CARAMELISED RED ONION HOT POT

Gordon Ramsay's Sausage & Caramelised Red Onion Hot Pot image

This cosy casserole tastes even better than it sounds - winter cooking at its best!

Provided by Gordon Ramsay

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 12

Ingredients

Olive oil, for frying
8 best-quality pork sausages
2 red onions, peeled and finely sliced
2 knobs of butter
1 tbsp soft brown sugar
3 thyme sprigs, leaves only
150g button mushrooms, cleaned and quartered
2 tbsp aged balsamic vinegar
200ml red wine
200ml beef stock
Small handful of parsley, roughly chopped
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 180°C/Gas 4.
Place a large ovenproof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.
Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme, then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelised.
Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.
Add the cooked sausages and red wine to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly.
Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes uncovered until the sausages are cooked through and the sauce is thick.
Sprinkle the finished dish with parsley and serve.

GORDON RAMSAY'S SAUSAGE & CARAMELISED RED ONION HOT POT

Gordon Ramsay's Sausage & Caramelised Red Onion Hot Pot image

This cosy casserole tastes even better than it sounds - winter cooking at its best!

Provided by Gordon Ramsay

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 12

Ingredients

Olive oil, for frying
8 best-quality pork sausages
2 red onions, peeled and finely sliced
2 knobs of butter
1 tbsp soft brown sugar
3 thyme sprigs, leaves only
150g button mushrooms, cleaned and quartered
2 tbsp aged balsamic vinegar
200ml red wine
200ml beef stock
Small handful of parsley, roughly chopped
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 180°C/Gas 4.
Place a large ovenproof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.
Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme, then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelised.
Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.
Add the cooked sausages and red wine to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly.
Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes uncovered until the sausages are cooked through and the sauce is thick.
Sprinkle the finished dish with parsley and serve.

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