
Caramelised Onion Gravy
400ml
Indulge in rich, deeply caramelized onion gravy. Elevate roasts, pies, and more with this flavourful slow-cooked delight!
Description
Savour the exquisite taste of JustHeat's Caramelised Onion Gravy, a culinary masterpiece crafted to elevate your dining experience. This isn't just gravy; it's a symphony of sweet and savory flavors, painstakingly slow-cooked to achieve a deep, rich caramelization that tantalizes the taste buds. Our chefs start with the finest onions, gently coaxing out their natural sweetness through hours of slow cooking. This patient process unlocks layers of complex flavors, resulting in a gravy that is both intensely flavourful and incredibly smooth. Forget bland, store-bought gravy; this is the real deal. Imagine drizzling this luscious gravy over a perfectly roasted chicken, enhancing its succulence and adding a touch of gourmet flair. Picture your shepherd's pie transformed into a comforting masterpiece, or your bangers and mash elevated to a truly unforgettable dish. The possibilities are endless. JustHeat Caramelised Onion Gravy is more than just a condiment; it's a culinary secret weapon. It's the perfect finishing touch to transform ordinary meals into extraordinary experiences. Conveniently packaged and ready to heat and serve, it's the ideal solution for busy weeknights or elegant dinner parties. Experience the difference quality ingredients and expert craftsmanship can make. Elevate your meals today!
Nutrition Facts
Serving Size: 1 serving • 1 Servings Per Container
Dietary Information
Allergens
⚠️ Contains: None declared - please check packaging
Ingredients
Prepared ingredients, stock, herbs, spices. For full ingredient list see packaging.
Storage
❄️ Keep refrigerated at 0-4°C. Consume within 3 days of opening. Suitable for home freezing - freeze on day of purchase and consume within 1 month.
Heating Instructions
🔥 Slow Cooker: Transfer contents to slow cooker. Add 100ml water or stock. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Stir occasionally.








