Make-ahead onion gravy recipe
 The secrets to making the best onion gravy are frequent stirring and careful control of the heat when frying the onions so they are soft and beautifully caramelised. This recipe is very straightforward, although it takes a little time and attention. It’s perfect for making a few days in advance (meaning it’s great for Christmas) and the results are definitely worth it. 3 tbsp olive oil 3 onions (about 600g/1lb 5oz), thinly sliced1 level tbsp plain (or gluten-free) flour 1 tbsp finely chopped fresh thyme leaves1 tbsp brown miso paste1 tsp Dijon mustard 600ml/20fl oz hot vegetable stock (homemade or from a stock cube) salt and freshly ground black pepper 3 tbsp olive oil 3 onions (about 600g/1lb 5oz), thinly sliced 1 level tbsp plain (or gluten-free) flour 1 tbsp finely chopped fresh thyme leaves 1 tbsp brown miso paste 1 tsp Dijon mustard 600ml/20fl oz hot vegetable stock (homemade or from a stock cube) salt and freshly ground black pepper Method Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage.Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard.Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage. Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard. Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Recipe tips This gravy is suitable for vegans, with the brown miso creating a full flavour everyone will love. If you’re eating meat with your gravy though, add the roasting juices for a meaty boost. If you’re making this ahead, leave the gravy to cool before decanting into a sealed container or food storage bag suitable for liquids. It can then be stored in the fridge for up to 3 days, or frozen. When you want to serve, defrost the gravy in the fridge if frozen, then gently bring back to a simmer in a saucepan to heat through thoroughly. This gravy can easily be made gluten free. Just swap the flour for gluten-free flour and if using a stock cube be sure to choose a gluten-free variety.