Onion Gravy

This dish has a delicious sweet and sour taste which goes well with any grain, pulse or roast vegetable dish.

Serves 6-8

Ingredients

• 1-2tbsp Clearspring Extra Virgin Olive Oil
• 3 large onions, sliced
• 2 cloves garlic, crushed
• 2tsp Clearspring Balsamic Vinegar
• 1tbsp Clearspring Mikawa Mirin
• 2tbsp plain flour
• 1 sachet Clearspring Miso Bouillon mixed with 750ml hot water
• 2tsp wholegrain mustard (optional)

Method

1. Fry the onions and garlic in the olive oil on a low heat until they are soft and brown. Stir when necessary. This will take around 30 minutes.
2. Add the balsamic vinegar and allow it to evaporate.
3. Add the flour and stir in thoroughly.
4. Add the stock a little at a time, stirring constantly to avoid lumps. 
5. Simmer for 15 minutes or until the gravy is thick and you cannot taste the flour.
6. Stir in the mustard if using, check the seasoning and serve.

Chef

Celia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.