 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Onion gravy |
||||||||||
|
||||||||||
 |
||||||||||
Ingredients:
| ||||||||||
| Method : | ||||||||||
| 1. Preheat the oven to 200C/400F/Gas 6. 2. Place the onion wedges in a large roasting tin. 3. Add the thyme and drizzle with the olive oil. 4. Roast for 35-40 minutes until the onions are caramelised, tossing occasionally. 5. Place the stock and wine in a pan, bring to the boil and reduce by one-third. 6. Remove the roasted onions from the oven and pour the stock mixture over the onions. 7. Reduce the oven temperature to 180C/350F/Gas 4. Return the onion and stock mixture back to the oven for another 40 minutes. |
||||||||||
