We’ve given a calorie count for all this dish. Be sure to follow the recipe carefully so you don’t change the totals. The calorie count does not include optional ingredients.
For the gravy
- 5g butter
- 2 large onions, thinly sliced
- 10g plain flour
- 50ml Marsala or white wine
- 550ml vegetable stock
- 1 tsp mushroom ketchup
- salt and black pepper
Heat the butter in a large saucepan and add the onions. Add a little water, then partially cover the pan and sauté the onions for a few minutes until they have softened. Turn up the heat and remove the lid from the pan, then continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour.
Sprinkle in the flour and stir to combine. Add the Marsala or wine and stir until you have a thick paste. Add the stock gradually – about 100ml at a time – stirring well in between each addition, until it is all incorporated.
Season the gravy with salt and pepper and add the mushroom ketchup. Bring to the boil, then turn down the heat and simmer for about 10 minutes until slightly reduced. Keep the gravy warm until you are ready to use it – it’s just right with our veggie toad in the hole.