Onion Gravy

 Of all the things I've cooked this year for other people, this one was far and away the favourite; the crowd pleaser by a long margin; and the most requested recipe.

Yes, it is really very simple, and very delicious.

To make enough for two or three people, you'll need;

An onion. Any kind, average size.

Some oil and butter to fry it in.

A teaspoon of flour 

A cup of stock

A dessertspoon of brown sugar

Salt and pepper 

Maybe a drop of good vinegar - if it needs to be sharpened a little.

Method:

Cut your onion into quarters from point to root.

Peel these wedges and cut out the rooty part.

Slice the onions as thin as you can, wedge after wedge 

Melt a bit of butter and oil on a frying pan and slowly fry the onion slices, so that they gradually become browned (or at least, tanned) without actually scorching. This takes patience - watching, occasionally stirring, adjusting heat, etc. 

When beginning to get bronzed, sprinkle on the rounded teaspoon of flour, and stir in. Let it cook for half a minute, then add the stock and stir. Let this thicken a little as you stir and cook. It shouldn't be too liquidy. Add the spoon of brown sugar.

Now taste the gravy. Add, at your discretion, a little pepper, salt if needed, and a few drops of balsamic vinegar to sharpen the flavour. Any kind will do, though, and you only need very little.

When done, it is jammy in texture, a savoury brown colour, and a rich flavour full of umami.

The perfect garnish for sausages and mashed potatoes. Bon appetit!