Slow-roasted shallot gravy

Name: Slow-roasted shallot gravy | Asda Good Living
Total time: 1 h 50 min
Yield: 10
Cuisine: British
Ingredients: 2 x 300g packs Naturally Sweet Shallots, halved and peeled; 6 sprigs fresh Thyme, leaves picked and roughly chopped; 40g Butter, chopped (or use dairy free spread to make it vegan); 40g Plain Flour; 200ml Red Wine; 1.5 litres Vegetable Stock, made with 2 stock pots; 2tsp Redcurrant Jelly

Sweet and herby slow roasted shallots form the perfect base to this get ahead gravy.

By Asda Good Living,23rd October 2023

Cook: 1 Hour 50 Mins

Serves: 10

Price: £0.37 per serving

Nutritional Information

Each 189g serving contains

Energy
688kj
87kcal

Fat
4g

Low
6%

Saturates
2.3g

Low
12%

Sugars
3g

Low
3%

Salt
1.02g

Med
17%

of your reference intake.
Typical energy values per 100g:
364kj/87kcal

Ingredients

2 x 300g packs Naturally Sweet Shallots, halved and peeled

6 sprigs fresh Thyme, leaves picked and roughly chopped

40g Butter, chopped (or use dairy free spread to make it vegan)

40g Plain Flour

200ml Red Wine

1.5 litres Vegetable Stock, made with 2 stock pots

2tsp Redcurrant Jelly

Method

Preheat the oven to 180°/160°C fan/gas 4. Add the shallots, thyme and butter to a large high sided roasting tin that is safe to go on the hob. Season with salt and pepper and roast for 1 hour 15 mins, stirring every 15 mins, until deeply golden brown and softened.

Once roasted, add the flour to the shallots and mix together, then put the tray on the hob over medium heat, stirring for 1-2 mins to cook the flour.

Gradually add the red wine, stirring to prevent lumps, then add the stock and redcurrant jelly. Bring to a simmer then cook over medium heat, stirring regularly, until thickened and the flavour has intensified, 15-20 mins. If you would prefer to keep the gravy alcohol free, leave out the wine and increase the stock by 200ml, adding a splash of red wine vinegar.

Taste and adjust seasoning if needed. You can either serve the gravy as it is with pieces of the slow cooked shallot in it, or alternatively use a stick blender or liquidiser to blend until smooth.

To make in advance, you can keep this in an airtight container in the fridge for up to 3 days. It can be frozen for up to 3 months. Defrost overnight in the fridge before reheating until piping hot, you may need to add a splash of water to loosen the gravy.