Roasted-onion Gravy

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 8 -10 ounces onions, peeled and chopped
• 1/2 teaspoon ground paprika
• 2 teaspoons peanut oil or 2 teaspoons other flavourless oil, divided
• 1 teaspoon caster sugar
• 2 teaspoons worcestershire sauce
• 1 teaspoon mustard powder
• 15 fluid ounces vegetable stock or 15 fluid ounces chicken stock or 15 fluid ounces beef stock, maybe a bit more or less,depending how thick you like the gravy.
• 2 teaspoons plain flour (rounded)
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 400°f.
• 2 place the chopped onions in a bowl, add 1 teaspoon of the oil, paprika, the sugar and toss the onions around to get a light coating.
• 3 then spread them on a solid 13x9 baking tray, place the onions in the oven for 15 to 20 minutes, watch them- they need to be nicely blackened round the edges but not burned.
• 4 when they are ready, remove them from the oven.
• 5 first add the worcestershire and mustard powder to the stock.
• 6 transfer the onions from the baking tray to a medium-sized pan, add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour.
• 7 stir all this together over a medium heat for about 2 minutes and then switch to a whisk, gradually add the stock to the pan, whisking all the time, until it's all used.
• 8 bring it up to simmering point and gently simmer for 5 minutes.
• 9 taste to check or it needs salt and pepper, then pour into a bowl or a jug.