Ser Davos’ Roasted Onions in Gravy | Game of Thrones Inspired Recipes
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Ser Davos has long been one of my favorite characters in Game of Thrones. One of the most wholesome and loyal men in all of Westeros, the Onion Knight finds himself at Castle Black – where rations are meager, and the men are ruthless.
If you aren’t caught up on the most recent season of Game of Thrones – BE WARNED!! There’s gonna be BIG OL’ SPOILERS IN THIS POST!
Once a lowly smuggler of – you guessed it – onions to the city of King’s Landing, Ser Davos Seaworth, a man of common folk heritage, finds himself not only as the Hand to King Stannis Baratheon, but eventually ends up as the right-hand-man to the Lord Commander of the Night’s Watch and King of the North Jon Snow, after Stannis’ eventual demise.
Arguably one of the smartest men in Westeros, he knows best when it is time to fight and when it is time to surrender. He also knows that the key to winning a battle is a filling meal and “a good shit beforehand.” “Seriously.
The Onion Knight’s common folk heritage gives him the unique advantage of being able to see the perspective of those who were not raised as highborn, such as the Starks.
He is not above eating scant rations of whatever is around – he was born and raised eating Bowls of Brown in Flea Bottom, after all.
During Robert’s rebellion, Davos smuggled onions and other food supplies to Baratheon forces – enough to sustain Stannis’ men through the end of the war. Onions make for a good source of food because they are easy to transport, come in their own ‘paper skin’ packaging, and last a long time.
Onions have a wide range of ways to be cooked as well – from being slow-roasted in their skins until they are sweet, sautéed in lard, or just eaten raw; there’s no doubt that onions were the reason why Stannis’ men didn’t die during the siege.
At Castle Black, onions are easily stored in the cold cellars – meaning they can be saved for last when food supplies dwindle.
It’s obvious that Ser Davos has a larger role to play in the protection (or demise) of Westeros – and here’s to hoping he survives the final season of Game of Thrones.
“If we don’t put aside our enmities and band together, we will die. And then it doesn’t matter whose skeleton sits on the Iron Throne.” ― Davos Seaworth on the Great War
Here’s What You Need
- Sweet onions: Provide the main structure and sweetness.
- Pearl onions: Add texture and a slightly different onion flavor.
- Olive oil: Helps in roasting the onions.
- Lard or beef drippings: Adds a rich, savory flavor to the gravy.
- Beef broth: Forms the base of the gravy, adding depth.
- Flour: Thickens the gravy.
- Milk: Adds creaminess to the gravy.
- Soy sauce: Adds umami and saltiness to the gravy.
- Salt: Enhances the overall flavor (optional).
- Fresh cracked pepper: Adds a bit of heat and flavor.
- Basil leaves: Provides a fresh, aromatic finish.
Let’s Cook
Bring a quart of water to a boil. Toss in the pearl onions and let them boil for 30 seconds to one minute, just until they’re barely tender. Quickly transfer them to a cold water bath to stop the cooking process. Once cooled, trim the tips and pop the onions out of their skins. It’s oddly satisfying!
For the sweet onions, remove the papery skin, but keep the tops and the undermost layer of paper skin attached. Trim off the root end, but leave the onion intact so it roasts nicely.
Making the Gravy
While the oven preheats to 350°F, let’s get started on the gravy. In a saucepan over medium-high heat, melt the lard or beef drippings. Slowly stir in the flour, ¼ cup at a time, creating a roux. If it’s too thin, add a bit more flour until the roux thickens and starts to darken in color.
Next, stir in the beef broth and soy sauce. Keep stirring until the liquid reduces and thickens. Reduce the heat, then pour in the milk. Stir until a thick gravy forms. If it’s too thin, add 1-2 tablespoons of flour at a time until the gravy reaches the desired consistency. This might take up to 30 minutes, but it’s worth the wait.
Roasting the Onions
Preheat the oven to 350°F. Nest the sweet onions and pearl onions, cut side down, in a small cast-iron skillet. Season generously with salt and fresh cracked pepper. Pour the gravy over the onions and bake for 60-90 minutes, until the onions are tender and the paper skin peels off easily.
Serve with a ration of blackened bread and mutton meatloaf. Enjoy this hearty meal with the King of the North!
Tips for Perfect Onions and Gravy
- Consistent Thickness: When making the roux, be patient. Adding flour gradually ensures a smooth, thick consistency.
- Prevent Burning: Stir the gravy constantly to prevent it from sticking to the bottom and burning.
- Flavor Balance: Adjust the salt and pepper to taste, especially if using salty beef broth.
- Roasting Time: Keep an eye on the onions in the oven. They should be tender and slightly caramelized for the best flavor.
- Serving Suggestion: This dish pairs wonderfully with hearty bread and meatloaf, fitting for a feast worthy of the North.
Ser Davos’ roasted onions in gravy is the perfect tribute to the Onion Knight himself. It’s a hearty, rustic dish that captures the essence of survival and resourcefulness in Westeros. These onions, slow-roasted and bathed in a rich, savory gravy, remind us of the humble beginnings and the strength found in simplicity.
Serve it up with some blackened bread and mutton meatloaf, and you’ve got a meal fit for the Night’s Watch. So, here’s to Ser Davos, the true hero we didn’t know we needed. May his wisdom and loyalty inspire your next kitchen adventure.
Ser Davos’ Roasted Onions in Gravy | Game of Thrones Inspired Recipes
Ingredients
- 4 large sweet onions
- 16 oz pearl onions fresh or frozen, peeled
- 3 tablespoons olive oil + more for drizzling
- 3 tablespoons lard or beef drippings
- 2 cups beef broth
- ¾ cup flour + more as needed
- 1 ½ cup milk + more as needed
- 1 tablespoon soy sauce
- 1 teaspoon salt optional, to taste
- 1 tablespoon fresh cracked pepper to taste
- basil leaves for topping
Instructions
- Bring a quart of water to a boil. Boil the pearl onions for 30 seconds to one minute, until barely tender. Transfer to a cold water bath to stop the cooking process. Trim the tips and pop the onions out of their skins.
- Remove the papery skin from the sweet onions, leaving the tops and undermost layer of paper skin attached. Trim off the root end.
- While the oven preheats, start making the gravy. In a saucepan over medium-high heat, melt the lard and stir in the flour ¼ cup at a time to create a simple roux. If the roux is too thin, add more flour until the roux thickens and begins to darken in color.
- Stir in the beef broth and soy sauce. Continue to stir until the liquid reduces and thickens. Reduce the heat and pour in the milk. Stir until a thick gravy forms. If the gravy is too thin, add 1-2 tablespoons of flour at a time until the gravy reaches a thick consistency – this may take up to 30 minutes.
- Preheat the oven to 350°F. Nest the onions and pearl onions, cut side down, in a small cast-iron skillet. Season generously with the salt and pepper. Pour the gravy over the onions and bake for 60-90 minutes, until the onions are tender and the paper skin peels off easily.
- Serve with a ration of blackened bread and mutton meatloaf. Enjoy with the King of the North!
