As Christmas draws close, I find myself thinking more and more about all of the delicious food that I’ll be eating during the holidays. There’s definitely nothing I love more than a good Christmas dinner, and I really can’t wait to make mine this year. One of my favourite things about Christmas dinner is being able combine so many delicious dishes together into one meal. It’s pure food bliss. Usually, when it comes to the big day, I’ll cook a mixture of new dishes and some classic family favourite dishes of ours – like my potato dauphinoise.
Another classic dish I always like to make is my onion and thyme gravy. Whether it’s Christmas or not, this gravy is one of my favourite things to cook. It’s so simple to make, and it instantly adds so much flavour to any meal. The thyme has a really delicious taste and it’s one of my favourite herbs. It also works really well with the onion. To enhance the flavour of the gravy, I then add red wine, mustard, maple syrup and vegetable stock. Then, to thicken the sauce I add in some buckwheat flour and oat cream.
One of my favourite things to serve this gravy with is my potato dauphinoise – in fact I’ve eaten them together with nothing else before! If I’m honest, they’re the dishes I’m most excited to eat on Christmas day. The combination of the two is so amazing. I’m so excited to be sharing both of these recipes in the Healthy Foods Online Christmas eBook! And, as I said in my last post I’ll let you know when the eBook is out! I hope you enjoy the recipe.
onion & thyme gravy
serves about 6
1 tbsp dairy free buttery spread – I used vitalite
2 onions (250g), finely sliced
2 cloves garlic, crushed
1 cup (250ml) water
1/2 cup (125ml) oatly oat cream
1 tsp buckwheat flour
1 tsp thyme
1/2-1 tsp salt (amount to taste)
2 tsp maple syrup
2 tsp dijon mustard
1 tbsp apple cider vinegar
1/2 cup (125ml) red wine
freshly ground black pepper, to taste
- Firstly, add the buttery spread, onions and garlic into a large sauce pan and place onto a medium heat. Then, stir everything together and fry for about 4 minutes. When this is done, reduce the onions to a low heat and cover the pan. Then, allow the onions to sweat and caramelise, and cook for a further 10 minutes, stirring occasionally.
- When this is done, remove the onions from the heat and add them into a blender with the oat cream and water, and blend until smooth. Set aside briefly.
- Next, add the buckwheat flour, thyme, vegetable stock, salt, pepper, maple syrup and cider vinegar into your pan and place onto a medium heat. Quickly stir everything together until smooth, and then add in the wine and creamy onion mixture.
- Using a hand whisk, mix the gravy mixture together until smooth, and cook through for a final 10-15 minutes on a low-medium heat until it has thickened and the flavours have developed. Then, remove from the heat and serve.