Roasted red onion gravy

I wanted to make a quick veggie gravy that the meat-eaters and the non meat-eaters in our family would like. It’s a pain to prep two gravies when you’re cooking chicken AND a nut roast! So here’s my solution; there’s very little prep time and you get max flavour!

*I added the juices (not fat) from the meat roasting tin in a separate jug for the carnivores.

Ingredients

Serves 6

• 4 med/large red onions, chopped in thick half moons

• 4 garlic cloves, unpeeled

• 2 (flat) tbsp plain flour

• 1 ½ tbsp tomato purée

• 1 tsp Dijon mustard

• 500 ml vegetable stock (I used ½ @kallo low-salt veg cube in 500ml boiling water)

• 1 tsp red wine vinegar

• ½ - ¾ tsp sea salt

Method

1. Pre-heat the oven to 180°C

2. Put the onion and garlic on a large baking tray, drizzle with olive oil and sprinkle with salt. Mix to coat evenly and place in the oven for 20 mins, turn and put back in for 10 mins until soft and brown at the edges.

3. Put the stock cube in a large jug and pour over the boiling water.

4. Squeeze the garlic cloves from their skins into a large saucepan, mash with a wooden spoon and scrape in the onions.

5. Pour 100ml of hot stock onto the roasting tray, deglaze using a silicone spatula (basically scrape off all the tasty bits that are stuck on the bottom of the pan).

6. Next add the flour and tomato purée to the onions, mix well.

7. Turn on the hob to a medium heat and slowly pour in the deglazed stock stirring well as you go.

8. Then add the rest of the stock, bring to the boil and simmer for 30 minutes.

9. Blitz with a hand blender.

Curiously the kids said the gravy tasted like the Subway Meatballs Marinara sandwich filling. Compliment or no?!