The ultimate onion gravy recipe
Roast dinners just got even better with this ultimate gravy recipe, made using seasonal red onions and tart redcurrant jelly. Red onions are milder than white varieties and a little bit sweeter, making this gravy the ideal partner for whatever you're roasting. Make ahead and freeze so it's ready whenever your dish needs something extra special!
See method- Serves 8
- 10 mins to prepare and 55 mins to cook
- 119 calories / serving
Ingredients
- 50g butter
- 1 tbsp olive oil
- 8 small red onions, finely sliced
- 2 thyme sprigs, plus leaves to serve
- 2 tbsp plain flour
- 200ml red wine
- 950ml vegetable stock
- 2 tbsp redcurrant jelly
Each serving contains
- Energy
- 495kJ 119.0kcal
- Fat
- 7g
- Saturates
- 4g
- Salt
- 1.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 8.5gProtein 1.0gFibre 1.0g
Method
- Melt the butter with the oil in a large, heavy-based saucepan over a medium heat; add the onions and thyme. Season, stir well, then reduce the heat to low. Cook, stirring occasionally, for 20-25 mins or until the onions have caramelised.
- Remove the thyme. Sprinkle the flour over the onions and cook, stirring for 1 min. Stir in the wine, then slowly add the stock, stirring continuously, until incorporated. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 25-30 mins until rich and thickened. Stir in the redcurrant jelly, season to taste and sprinkle with the extra thyme leaves.
- See more Roast side dishes
Freezing and defrosting guidelines
To freeze, cook the gravy until it has thickened. Pour into a freezer- safe container, leave to cool, then freeze. To serve, defrost in the fridge overnight. Heat to boiling, then stir in the redcurrant jelly.
