Save time on the big day by sweating the onions in advance and then mixing in on the day.
Prep: 10 minutesCook: 35 minutes
4 large onions, sliced20ml vegetable oil or drippingApproximately 300ml cooking liquid from the turkey 1 tbsp malt vinegarSalt and pepper50g flour
Sweat the onions in the vegetable oil or dripping for about 10-15 minutes until soft but not coloured.
Pour off the cooking liquid from the turkey roasting tin into a large jug. Discard the onions in the base of the tin.
Place the roasting tin over a medium high hob. Add about 3 tbsp of the settled fat from the top of the turkey roasting juices. Add the softened onions and season with salt and pepper and stir well.
Add the vinegar and continue to stir and cook for a good 10 minutes until the onions have some colour.
Sprinkle in the flour and continue to cook and stir for 5 minutes.
Slowly add the reserved turkey stock and give a good stir, scraping the bottom of the tin to take off all the crust that has built up from the flour (this is full of flavour and will thicken up the sauce).
Bring to the boil and cook for 5-6 minutes stirring continuously. Serve with the turkey and sides.
Save time on the big day. The onions can be sweated the day before, or up to a couple of days before using. Store in a container in the fridge.
If the gravy gets too thick add extra water.
Adding vinegar helps to cut through the fat.
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