Jamie Magazine
By Sarah Tildesley
Onion gravy
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.
Recipe From
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.
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