Sauté the onions in the Butter and Olive Oil until soft and caramelised.
Add the flour to form a roux and stir until cooked out, then gradually stir in 1 pint of stock - you can use vegetable, beef, pork or chicken.
Add a splash of Port, Cider or Cider Vinegar and simmer until thickened.
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- Gravy mmmm..
Absolutely delicious with your toad in the hole! By Anne - 2nd Apr 2013
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