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One Gravy to Please Them All

Part of our Flexi Christmas Feast Series



There's enough to do at Christmas without making two gravies. Making one with the meat juices for the Turkey/Goose eaters then another for the vegetarians/vegans is extra work you can do without.

Onion Gravy to the rescue

I've made this for years, even before there were any vegetarians in the family because

  • It can be made the day before.

  • You can make lots of it and I was fed up of running out of gravy.

  • No waiting for the roast to come out of the oven so you can use the juices.

  • It's REALLY tasty.

It goes so well with whatever Vegetarian main course you are making as well as your roasted meat. The trick is to cook the onions for at least half an hour. The addition of Worcester Sauce or Miso gives it that umami taste.



Recipe - Onion Gravy for a Festive Feast of 8-10 guests

Ingredients

6 medium onions

150g butter

2 tablespoons flour (gluten free works fine here)

200ml of red wine

1 litre of vegetable stock

2 teaspoons of Worcester Sauce (Biona have a vegan one or use miso paste instead)

2 tablespoons of mustard

Salt and Pepper


Method

1) Peel the onions and slice of chop them, as you need to do quite a few onions consider using the slicing attachment of a food processor or a mandolin.

2) Melt the butter in a large pan and add the onions, cook on a medium heat for 10 minutes until they are soft.

3) Reduce the heat and cook for 30 minutes with the lid on but stirring frequently, if you are worried the onions are sticking you can add a little water. The onions will be very brown after this cooking time.

4) Add the flour and stir. Cook for 1 minute then add the stock, the wine, the Worcester Sauce and the mustard.

5) Increase the heat and simmer the gravy for 15 minutes.

6) Taste and add salt and pepper as needed.

7) I generally whizz my gravy up using a wand blender at this point but it's entirely up to you.


If you are making this on the big day (madness I say 😂) serve straight away piping hot, otherwise cool quickly and refrigerate. All you then need to do is pour it into a pan to reheat and serve with the main event.