Eazy Onions in Olive Oil, 390g

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Fresh herbs – a sprig of a fresh woody herb is delicious with the onions. Thyme is a favourite here or oregano, or marjoram. Or even a bay leaf. Go gently with the quantity, as the long slow cooking will extract a lot of flavour. Less is more here. Keep the heat low – Slowly does it. Caramelizing onions is all about slowly reducing them, letting the water evaporate and drawing the sugars out. You are not frying or sautéing them. Onions - We have used brown onions, but there is no reason you couldn't make a red onion gravy. You could also use frozen onions to save time. You could also add shallots which have a real sweet flavour.

Butter & olive oil – I use a mixture of salted butter and good olive oil. The butter adds lots of flavour and the olive oil will help stop the butter burning. Use all olive oil if you prefer to avoid dairy. Rich, sweet and fragrant, the resulting onions are almost impossible to resist and can lift all sorts of dishes to new heights. They are essential as the topping to a pissaladiere and fabulous on a steak, burger or hot dog. As long as you cook them slowly and keep stirring from time to time to stop the onions from catching and burning, you can used any type of onion.I prefer a mix for balanced flavour.The crucial thing to understand about this recipe is that just can’t rush an onion. These caramelized onions require your constant presence for at least an hour and a half.I find it all rather meditative, and recipes like this give you plenty of time for thinking or just clearing your head. It takes how long? As well as using lamb in our curry, this dish would not taste like a proper Indian meal without the use of spices. However, onion goggles could soon be obsolete thanks to Sunions, which Waitrose says are “perfect for those with sensitive eyes as well as cooking in the kitchen with children”. With the long cold winter nights approaching this lamb curry will definitely warm you up from the inside, not only from the warmth of the spices but also the warmth of enjoyment!! What do you put in a curry?

If you love Chinese cuisines, keep staples such as garlic, ginger and spring onions on hand. They go well together in everything from stir-fries and soups to dumplings and noodles. Fan of caramelised onions? Add them to your grilled cheese sandwich for extra depth of flavour. And serve it with some comforting homemade French onion soup. Once you have mastered how to make onion gravy, you are going to want to put it on everything - no exaggeration. We think it goes perfectly with sausage and mash, so get some really good quality sausages and our Best Creamy Mashed Potatoes or Microwave Mashed Potatoes and some Minted Peas. Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time. Butter - You could use vegetable oil, but we like to use butter because it really caramelises the onions giving them a much better flavour. You can’t. For great caramelized onions, you are in it for the long haul, so cook these onions when you have nothing else in the diary.

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Shallots – These are delicious, but they are more expensive and so fiddly to peel and slice. By all means throw a few in if you have them. Unleash your inner chef with our selection of onions. From white onions for cooking, to mild red onions and shallots for salads, we’ve got a wide range available. High in antioxidants, these versatile ingredients are just what you need to take your dishes up a notch.

Using the right amount of butter and oil – For softer onions, use enough butter and oil to just cover the bottom of the pan when the butter has melted. For crispier caramelized onions, you can use a little more. We want to slowly caramelize the onions, not fry them. Adding more fat and oil is not going to speed the process up. Once you have perfected your own onion gravy recipe, you are going to be using it over and over again. A versatile recipe that will really take all your family favourite meals to the next level.

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Gia Garlic Puree& Gia Chilli Pureeare available from most supermarkets. Perfect to save the time and hassle of chopping/pureeing the garlic and chilli yourself. We are also big fans of Eazy Fried Onions which we often use in our curry recipes, alreadypeeled, cooked, diced,lightly fried onions they have all the flavour of homecooked onions without the mess, fuss or tears!