Onion gravy

By Birgitta

Chosen by John Torode: When I cook a roast at home, I try to drain the fat and keep it for later use, just like my nana did with her dripping tin. This for me will deliver the very best in flavour; however, that's just me being a dreamer - you can always use vegetable oil.

Ingredients

• 20 ml vegetable oil or dripping
• 2 kg large white onions
• salt and pepper
• 1 tbs malt vinegar
• 50 g butter
• 50 g flour
• 300 ml beef stock

Details

Servings 4
Adapted from guardian.co.uk

Preparation

Step 1

Place a good-sized saucepan on a high heat and add the oil or dripping. Slice the onions and add to the pan, season with the salt and the pepper, and stir well, until wilted. Add the vinegar and continue to stir

and cook for a good 10 minutes until the onions have some colour. Add the butter and stir in well until all melted. Add the flour and continue to cook and stir for 5 minutes. Add the stock and stir well, scraping the bottom of the pot to take off all the crust that has built up from the flour (this is full of flavour and will thicken the sauce). Bring to the boil and cook for 6-7 minutes, stirring continuously.