Miso Onion Gravy

1.Slice the onions, then in a large saucepan melt the butter in olive oil on a medium heat.

2.Add the onions with a pinch of salt, then sauté on a medium-low heat until caramelised (longer the better, but minimum 20-30 mins).

3.Mince the garlic, then add to the onions, frying until fragrant.

4.Add the flour, and allow to cook off for 1 min.

5.Add the wine, scraping the caramelised bits off the bottom of the pan - allow to cook off for several minutes.

6.Warm your stock, then add 1 ladle, stirring well to thicken, before adding the next ladle, then the rest.

7.Add the herbs, season to taste with salt, pepper + sugar, then simmer until reduced + thickened (15-20 minutes, but longer the better, using more stock as is required).

8.Add the miso paste, stir until incorporated, then serve with dipper of choice - I paired with my garlic roast potatoes - or pour all over your roast, and enjoy!