Roscoff onion gravy
Twist your traditional gravy with the deliciously sweet pink Roscoff onions.
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).
Turn to the lowest heat, cover and let the onions simmer — stirring occasionally — until they reach a nice brown colour, about 30 minutes.
Add the flour and cook for 1 minute. Add the rest of the ingredients, bring to a boil and simmer for about 15 minutes.
When you reach the desired consistency, adjust seasoning with salt and black pepper and serve while it’s hot.
Add a spoonful of this gravy to your Montbéliard bangers and Vitelotte mash!