Onion gravy

Name: Onion gravy
Total time: 50 min
Yield: 4 to 6
Cuisine: british
Ingredients: 4 onions; 2 sprigs of fresh sage; 1 small knob of unsalted butter; olive oil; 250 ml white wine; 300 ml organic chicken or vegetable stock

Serves 4 to 6

Cooks In50 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Christmas Sunday lunch Thanksgiving British

Nutrition per serving

Calories 201 10%
Fat 10.2g 15%
Saturates 3.6g 18%
Sugars 9.9g 11%
Protein 3.6g 7%
Carbs 14.3g 6%

Of an adult's reference intake

Jamie Magazine

By Sarah Tildesley

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Ingredients

4 onions
2 sprigs of fresh sage
1 small knob of unsalted butter
olive oil
250 ml white wine
300 ml organic chicken or vegetable stock

Tap For Method

Jamie Magazine

By Sarah Tildesley

Tap For Ingredients

Method

Peel and very finely slice the onions. Pick and finely slice the sage.
Gently fry the onions in the butter and a splash of oil and cook slowly for about 40 minutes, until they’re sticky and dark golden.
Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste.
Delicious served poured over bangers and mash.