Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.