Roasted Shallot Gravy
Recipe type: Sauce

  • Your shallots and cippolini onions, peeled
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons Driftless sunflower oil, divided
  • 3 tablespoons unbleached flour
  • 2½ cups vegetable stock
  • 2 tablespoons dry sherry or brown rice vinegar
  • 2 tablespoons nutritional yeast flakes
  • ¼ teaspoon salt
  • ½ teaspoon white pepper

  1. Preheat oven to 375°F.
  2. Place shallots/cippolini onions and thyme on a piece of aluminum foil and drizzle with a little oil.
  3. Gather up corners of aluminum foil to enclose shallots and place the packet in a pie pan.
  4. Bake for 15 to 20 minutes or until shallots are soft when gently squeezed.
  5. Let cool.