SWEET & STICKY ONION GRAVY RECIPE | JAMIE MAGAZINE RECIPES
Total Time 50 minutes
Yield 4 to 6
Number Of Ingredients 7
Steps:
- Peel and very finely slice the onions. Pick and finely slice the sage.
- Gently fry the onions in the butter and a splash of oil and cook slowly for about 40 minutes, until they’re sticky and dark golden.
- Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste.
- Delicious served poured over bangers and mash.
Nutrition Facts : Calories 201 calories, FatContent 10.2 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 14.3 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
STICKY ONION TART | JAMIE OLIVER VEGETARIAN RECIPES
Caramelised onions, sweet pops of garlic and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It's the perfect weekend treat.
Total Time 50 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
- Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
- Delicious served with goat’s cheese, a simple salad and a cold beer.
Nutrition Facts : Calories 352 calories, FatContent 21.6 g fat, SaturatedFatContent 13.6 g saturated fat, ProteinContent 4.4 g protein, CarbohydrateContent 35.3 g carbohydrate, SugarContent 13.5 g sugar, SodiumContent 0.6 g salt, FiberContent 3.5 g fibre
More about "onion in martini recipes"
SWEET & STICKY ONION GRAVY RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine british
Calories 201 calories per serving
Total Time 50 minutes
Cuisine british
Calories 201 calories per serving
- Peel and very finely slice the onions. Pick and finely slice the sage.
- Gently fry the onions in the butter and a splash of oil and cook slowly for about 40 minutes, until they’re sticky and dark golden.
- Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste.
- Delicious served poured over bangers and mash.
See details
STICKY ONION TART | JAMIE OLIVER VEGETARIAN RECIPES
Caramelised onions, sweet pops of garlic and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It's the perfect weekend treat.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 352 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 352 calories per serving
- Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
- Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
- Delicious served with goat’s cheese, a simple salad and a cold beer.
See details
SWEET & STICKY ONION GRAVY RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine british
Calories 201 calories per serving
Total Time 50 minutes
Cuisine british
Calories 201 calories per serving
- Peel and very finely slice the onions. Pick and finely slice the sage.
- Gently fry the onions in the butter and a splash of oil and cook slowly for about 40 minutes, until they’re sticky and dark golden.
- Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste.
- Delicious served poured over bangers and mash.
See details
STICKY ONION TART | JAMIE OLIVER VEGETARIAN RECIPES
Caramelised onions, sweet pops of garlic and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It's the perfect weekend treat.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 352 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 352 calories per serving
- Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
- Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
- Delicious served with goat’s cheese, a simple salad and a cold beer.
See details
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