Name: Onion gravy
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp vegetable oil; 4 medium onions (or two large) finely sliced; 1 tbsp white wine vinegar; 1 garlic clove crushed; 2 rosemary or thyme sprigs, or bay leaves; 2 tbsp plain flour; 600ml beef or vegetable stock; a few dashes of worcestershire sauce (or vegetarian alternative); 1 tsp english mustard

A large silver pan filled with gravy, with a wooden spoon rested in it, on a cloth next to a jug, halved onion and garlic bulb with a white wood background

1 tbsp vegetable oil
4 medium onions (or two large)
finely sliced
1 tbsp white wine vinegar
1 garlic clove
crushed
2 rosemary or thyme sprigs, or bay leaves
2 tbsp plain flour
600ml beef or vegetable stock
a few dashes of worcestershire sauce (or vegetarian alternative)
1 tsp english mustard

Method

step 1
Heat the oil in a frying pan over a medium heat and fry the onions with a pinch of salt for 40 minutes, stirring frequently, until deeply golden and caramelised. Add a splash of water if the onions start to catch. It will take a while for the onions to caramelise but keep adding a few splashes of water at the start of cooking to help speed up the process.
step 2
Stir in the vinegar, garlic and herbs, fry for another minute, then sprinkle over the flour and stir until it has dissolved. Pour over the stock, a little at a time, stirring to prevent any lumps of flour. Simmer for 10-15 minutes or until the gravy is thickened to your liking. Season with salt, pepper and a few dashes of worcestershire sauce and the mustard.