Onion Gravy

This is a rich onion gravy that will add flavour to many meals. The addition of white beans to thicken the sauce add fibre and protein and reduces the impact of the sugars in the onions.  Make it as thick or thin as you like, some testers and tasters made a thick sauce, others made it more thin and pouring consistency.   Serve with any of the sausages, burgers, patties, nut or lentil roasts.

Testers and Tasters Feedback

“I loved the new take on a gravy and it was tasty and felt healthy, also scored well for me on Zoe.”

“Great way to add extra beans to a meal.”

“Lovely rich flavours, delicious.”

Photo

Judith Cousin

Serves   6-8                      

Plants:                9-11

Preparation:  20-30 minutes  Cooking:  45-60 minutes

GF      V         NF      DF

 

Swaps

V: use pomegranate molasses or agave syrup

Miso: can be replaced Vegemite or similar umami flavours such as dried mushroom powder.

Note: This is best cooked the day before to allow the flavours to blend together.

Freezing

This will freeze well and keep for 1-3 months.

Ingredients

1 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil

4 large onions finely (red or white - whichever you prefer) finely chopped

1 large leek finely chopped

1 clove of garlic

1-2 tsp mixed dried herbs and a bay leaf or a sprig of fresh rosemary, bay leaf and sage

200ml red wine (optional)

1 tbsp of fresh herbs or frozen eg parsley, rosemary, sage

140g cooked white beans such as Butter Beans or cannellini beans

4 tsp gluten free miso, tamari or soy sauce

1 tbsp of nutritional yeast

1 tsp pomegranate molasses, agave syrup

500ml boiling water or sufficient to gain consistency you like

Salt and pepper to taste

Method

1. In a large frying pan heat the EVOO on a medium heat, not to smoking point. 

2. Cook the onions for 20-30 minutes, stirring regularly until they are beginning to caramelise and go golden brown.  Be careful not to burn them.  It is important that they go brown as this adds colour and flavour to the sauce.

3. Add the leeks and cook for 5-10 minutes. 

4. Add the garlic and stir regularly for 1 minute being careful not to burn the garlic.

5. Add the wine if using and bring to the boil and then simmer.

6. In the meantime puree the beans with the water from the tin or cooking liquid, half the water, the gluten free miso and herbs and add to the vegetables.

7. Simmer for 15-20 minutes, adding more water as necessary to gain the consistency you like.

8. Taste and add more seasoning, salt and pepper if required and simmer 30-40 minutes for the flavours to blend.

9. Taste and add the pomegranate molasses if required and more gluten free miso if the sauce needs a stronger flavour. 

Option

Blend 1/3 or ½ of the mixture to make thicker if required.