Onion Gravy

  • Rapeseed Oil
  • 3 or 4 whole onions and halved alone the equator
  • 2 table spoon demerara sugar
  • 30g butter
  • 30g plain white flour
  • 600ml brown chicken stock
  1. Preheat onion to 180C
  2. Heat oil in frying pan
  3. Fry onions cut side down for 8-10 mins until blackened
  4. Line roasting tray with foil
  5. Add the onions and sprinkle with demerara sugar and thyme
  6. Drissle with oil and seal the foil cover
  7. Roast for 2 hours until caramelised and soft.
  8. While the onions are still warm scoop out the flesh into foon processor
  9. process to a rich brown pulp.
  10. Make a roux with the flour and butter
  11. Add the chicken stock and onins and reduce by a quarter over a low heat (30-40mins)