Our guide on how to make classic onion gravy
MAKES 500 ml // HANDS-ON 20–25 min
4 onions, peeled and sliced
2 tbsp butter
1 tbsp flour
1 tsp dried thyme
250 ml beef stock
150 ml red wine
1 tbsp Bovril
Salt and pepper
1. In a large pan over medium heat, sauté the onions in the butter until soft.
2. Add the flour and thyme and cook for 1 minute.
3. Add stock, wine and Bovril, stirring continuously to make sure there are no lumps of flour.
4. Simmer for 10–15 minutes, until thick and shiny. Add salt and pepper.