Onion gravy

Name: Onion gravy
Cook time: 50 min
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; 250ml white wine; 300ml organic chicken or vegetable stock

50 mins

Not Too Tricky

serves 4 to 6

About the recipe

The longer you cook the onions, the sweeter and richer your sauce will be.

nutrition per serving

Calories

10%

Fat

15%

Saturates

18%

Sugars

11%

Protein

Carbs

of an adult’s reference intake

Recipe From

Jamie Magazine

By Sarah Tildesley

Ingredients

4 onions

2 sprigs of fresh sage

1 small knob of unsalted butter

olive oil

250ml white wine

300ml organic chicken or vegetable stock

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.

Make this gravy ahead, if you like. Cool it to room temperature, then pour into reusable containers or bags and pop into the freezer, ready to defrost on Christmas Day, or keep in the fridge for up to 4 days. Simply reheat the gravy in a pan until piping hot, to serve.