Twist your traditional gravy with the deliciously sweet pink Roscoff onions.
Ingredients For
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1 tbsp
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500 ml
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1 tsp
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Preparation
1
Peel and thinly slice the onions. In a heavy saucepan on medium heat, melt the butter, then add the onions and cook until soft (about 10 minutes).
© ©Laura Jalbert Jaja Food Studio
2
Turn to the lowest heat, cover and let the onions simmer — stirring occasionally — until they reach a nice brown colour, about 30 minutes.
© ©Laura Jalbert Jaja Food Studio
3
Add the flour and cook for 1 minute. Add the rest of the ingredients, bring to a boil and simmer for about 15 minutes.
© ©Laura Jalbert Jaja Food Studio
4
When you reach the desired consistency, adjust seasoning with salt and black pepper and serve while it’s hot.
© ©Laura Jalbert Jaja Food Studio
Pair with
Add a spoonful of this gravy to your Montbéliard bangers and Vitelotte mash!
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