Onion gravy

Per 4 people:

• 1 onion
• 1 stock cube
• Some flour/cornstarch

And, of course, you need to collect the juices from whatever meat you're roasting. If you're frying, not roasting, then you'll want some red wine to deglaze pans with.

Prep

Caremelise the onions: Slice radially. Into a pan with hot water and some salt, lid on. High heat until the water is mostly gone, then low heat for 45 mins. You can do this the night before and store the results in the fridge.

Method

1. Put the caramelised onion into a saucepan.
2. Sift over a few tablespoons of flour and mix it in; cook for a minute.
3. Add the water you used to par-boil the veggies.
4. Disolve the stock cube(s).
5. Once your meat has rested, dump in the juices!
6. Every time you get a pan with fond on it, deglaze it with red wine and add it to the pot.
7. If it's too thin, make a slurry with cornstarch and cold water, mix to a smooth thick paste, add some hot water, mix again, then add it to the pan.
8. If your meat didn't produce much in the way of rendered fat, you could add some manually (oil/butter). I haven't tried this.

Notes

You could add some worcestershire sauce, or mustard. Some even suggest adding demiglace. You don't need any of this stuff if you've got juices from the meat.

Some people suggest blending the contents of the trivet with stock; but this ends up more like a soup than a gravy.