• 1 large red onion - chopped
  • 1 tsp coconut oil (unflavoured) - can use butter
  • 1 tsp organic butter (can use coconut oil)
  • 1 tsp wholegrain mustard
  • 1 dessert spoon organic Worcestershire sauce
  • 500ml vegetable stock (I use Marigold gluten free vegetable bouillon powder)
  • 1 dessert spoon rice flour

 

  1. Place a saucepan on a medium to high heat and add the coconut oil. When hot, add the onion and keep stirring until they are caramelised. This will take 15-20min. Then turn down to a medium heat.
  2. Add the butter and when melted, add the flour and keep stirring. 
  3. Once all the flour has absorbed, add the mustard and Worcestershire sauce and mix.
  4. Slowly add the stock while stirring until you get your desired thickness.
  5. Season to taste.
  6. Enjoy!

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