Onion Gravy

The first ‘gravy’ was a sweet, spicy sauce, but it had become a brown sauce, made by browning beef in fat before stewing it, by Elizabethan times. For a classic Great British onion gravy I use a good, reduced beef stock (jus) and the sweet-savouriness of slowly caramelized onions, capturing all of their natural flavours which do nothing but increase in strength as the gravy cooks.

This method holds a lot fewer ingredients, and at the same time carries a lot more depth and fla