Red onion gravy for sausage and mash

Ingredients (serves three or four):
- 1/2 red onion (chopped)
- About 3 garlic cloves (chopped)
- Around 15g butter
- Roughly 200ml of red wine
- Approximately 500ml of beef stock

Method:
- Heat frying pan over a medium/high heat.
- Throw in butter.
- Once butter is melted - chuck in the onion.
- Add the garlic when the onion starts to soften (two or three minutes).
- Stir for another minute to allow the garlic to cook.
- Reduce the heat to medium and slosh in the wine.
- Reduce by loads (about two thirds).
- Pour in the beef stock (you might like to add some freshly chopped thyme at this point).
- Reduce by loads more (about four fifths).
- Run the liquid through a sieve and chuck the onions and garlic in the bin.
- Pour over a bowl of grilled sausages and creamy mash.
- Top with caramelised onions.

- Commence nomming!