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Wonky Onion Gravy
Wonky Onion Gravy
Wonky onion gravy is made for Sunday roasts - as well as Toad in the Holes, pies, chips, and pasties. They might be mis-shaped, but just peel and chop as you normally would for onions that look just as great on the plate.
Printable version A4 | A5 | Index card
Serves 6
Ingredients
- 4 wonky onions
- 2 tbsps olive oil
- 3 tbsps unsalted butter
- 1½ tbsps plain flour
- 250ml red wine
- 600 medium long beef stock, hot
- 1 pinch salt
- 1 pinch pepper
Total time required
- Preparation time:
- Cooking time:
Instructions
- Prepare the onions by peeling and slicing to about 1/2cm in thickness.
- Heat the oil and butter until the butter is foaming. Add the sliced onions, stir well to combine. Add a pinch of salt and cook for about 15-20 minutes until tender and golden.
- Add the flour, stirring well and cook for 2-3 minutes. Add the red wine (if using) and bring to the simmer for 5 minutes. Add the beef stock and simmer for 10-15 minutes until slightly thickened.
- Add a little salt and pepper and serve or cool and refrigerate in an airtight container for up to 3 days.
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