Roscoff-onion-gravy
RECIPE
1 h

Roscoff onion gravy

Twist your traditional gravy with the deliciously sweet pink Roscoff onions.

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Ingredients For

  • x3
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    80 g See the article
  • Corbieres
    Wine and spirits
    Corbières AOC
    100 ml See the article
  • 1 tbsp
  • 500 ml
  • 1 tsp
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    2 tsp See the article

Peel and thinly slice the onions. In a heavy saucepan on medium heat, melt the butter, then add the onions and cook until soft (about 10 minutes).

Step 1
  • ©Laura Jalbert Jaja Food Studio

    Turn to the lowest heat, cover and let the onions simmer — stirring occasionally — until they reach a nice brown colour, about 30 minutes.

    Step 2
  • ©Laura Jalbert Jaja Food Studio

    Add the flour and cook for 1 minute. Add the rest of the ingredients, bring to a boil and simmer for about 15 minutes.

    Step 3
  • ©Laura Jalbert Jaja Food Studio

    When you reach the desired consistency, adjust seasoning with salt and black pepper and serve while it’s hot.

    Step 4
  • ©Laura Jalbert Jaja Food Studio

    Pair with

    Add a spoonful of this gravy to your Montbéliard bangers and Vitelotte mash!

    PGI Burgundy mustard
    PGI Burgundy mustard
    Organic Eggs
    Eggs
    See Recipe