![Roscoff-onion-gravy](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-01/TasteFrance_LauraJalbert_roscoff-onion-gravy_final1.jpg?itok=cVotKtqf)
Twist your traditional gravy with the deliciously sweet pink Roscoff onions.
Ingredients For
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1 tbsp
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500 ml
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1 tsp
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Preparation
1
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).
![](/sites/tastefrance.com/files/2021-01/TasteFrance_LauraJalbert_roscoff-onion-gravy_step1.jpg)
© ©Laura Jalbert Jaja Food Studio
2
Turn to the lowest heat, cover and let the onions simmer — stirring occasionally — until they reach a nice brown colour, about 30 minutes.
![](/sites/tastefrance.com/files/2021-01/TasteFrance_LauraJalbert_roscoff-onion-gravy_step2.jpg)
© ©Laura Jalbert Jaja Food Studio
3
Add the flour and cook for 1 minute. Add the rest of the ingredients, bring to a boil and simmer for about 15 minutes.
![](/sites/tastefrance.com/files/2021-01/TasteFrance_LauraJalbert_roscoff-onion-gravy_step2_0.jpg)
© ©Laura Jalbert Jaja Food Studio
4
When you reach the desired consistency, adjust seasoning with salt and black pepper and serve while it’s hot.
![](/sites/tastefrance.com/files/2021-01/TasteFrance_LauraJalbert_roscoff-onion-gravy_step3.jpg)
© ©Laura Jalbert Jaja Food Studio
Pair with
Add a spoonful of this gravy to your Montbéliard bangers and Vitelotte mash!