Onion Gravy

Add the flour to the onions, and stir to coat the onions thoroughly

Peel and very finely slice the onions. This onion gravy is super versatile; Add the wine and reduce by half, then add the sage and stock.

Slowly add broth, while whisking vigorously, until fully incorporated.

Fry the onions over a low heat for 5 minutes, until they are beginning to turn clear; Serve it with your favorite bangers and mash recipe. Stir in minced garlic and cook until fragrant, about 30 seconds to 1 minute.

Serves 6 25g butter 1 tbsp olive oil 4 large onions, peeled, cut in half and chopped into long slices 1 tsp sugar 2.

Heat a skillet on the stove over medium heat and add vegetable oil. In a medium saucepan cook chopped onion in fat from pan drippings, margarine, or butter until tender but not brown. The wine doesn’t have to be expensive but it should be something that you would want to drink.

Gravy doesn't exactly have a reputation for being terribly healthy with all the fat that traditional gravies have in them.

Heat oil in a skillet over medium heat; This onion gravy is excellent as is but if you’re already making a roast, frying up pork chops or chicken, if you make this gravy in same pan as those meat drippings, it will boost the flavor up to an excellent+. Melt the butter in a pan and then add your onions in.

Stir in flour, salt, pepper, and rosemary.

In the same hot warm pan add the remaining butter and sliced onion. Pick and finely slice the sage. Sprinkle flour over onion mixture, then stir to coat.