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 sh*t 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 high borns, 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 though 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, sauted in lard or just eaten raw; there’s no doubt that onions were the reason why Stannis’ men didn’t die during the seige.

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

Ser Davos’ Roasted Onions in Gravy | Game of Thrones Inspired Recipes

The Starving Chef

Slow roasted whole onions in a beef drippings broth – inspired by the Onion Knight from Game of Thrones.

Print Recipe Pin Recipe Save Recipe

Prep Time 30

Cook Time 1 30

Total Time 2

Course Fictional Feasts

Cuisine Game of Thrones

Servings

Equipment

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 sauce pan over medium high heat, melt the lard and stir in the flour 1/4 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!