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For the onion gravy:
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Julienne the onions and add them to the crockpot along with the oil, butter, thyme/rosemary and a pinch of salt.
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Keep the onions from touching the edges of the crockpot so that they dont burn.
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The onions will take 4 1/2 to 5 hours hours on low.
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Stir occasionally if youre around.
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After 4 1/2 to 5 hours when the onions are a deep caramel, remove the thyme/rosemary sprig.
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Turn the crockpot to high and stir in the flour.
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Put the cover on and cook for 10 minutes.
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Then add the stock, cover and cook, stirring occasionally, while you prepare the rest of the meal.
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For the bangers and mash:
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Preheat the oven to 400 degrees F.
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Toss the sausages with the oil in a baking pan.
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Put the pan into the preheated oven and cook until sausages are golden brown, turning occasionally, about 25-30 minutes.
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While they cook, work on the potatoes.
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When sausages are done, remove them from the oven and tent lightly with foil.
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Meanwhile, place the potatoes and optional bay leaves in a medium pot with 1 of cold, salted water.
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Cover and bring to the boil over medium-high heat.
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Then reduce heat to medium and boil, covered, until potatoes are tender, about 20 minutes.
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Then remove from heat and drain off the water.
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Mash the potatoes until smooth, add the butter and stir vigourously with a wooden spoon.
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Add the cream and optional horseradish/Dijon and stir again.
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Season with salt and pepper and cover to keep warm.
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Assembly: Season the thickened gravy with salt and pepper.
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Mound the mash in the middle of each plate and top with 2 sausages.
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Spoon over the onion gravy and serve with green peas or your favourite vegetable.
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Notes: 1.
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If you dont make the gravy, cook a few sliced onions in the pan with the sausages and serve some Dijon or English mustard on the side.
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2.
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If you do make the onion gravy, dont rush the onions; the darker the caramel of the onions, the richer and more flavourful the gravy.
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3.
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You can also fry the sausages on the stove top or grill them on the BBQ.
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4.
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Caramelized onions freeze very well.
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I often do up to 10 onions at a time, then freeze them in individual containers for use later.
