Ww Onion Gravy, Heavy On The Onions

1. 1

   Peel and cut the onions into wedges, about an eighth of an onion each.

2. 2

   Put these onion wedges into a saucepan, add the beef stock and heat until just boiling.

3. 3

   Meanwhile, mix the flour with the cold water until all lumps are gone.

4. 4

   Slowly add the flour and water mixture to the stock, stirring quickly until it is all mixed in.

5. 5

   Put the rosemary sprigs in whole.

6. 6

   Turn the heat down to a simmer, cover and cook for 20-30 minutes, until the onions are cooked to your liking and the gravy has thickened.

7. 7

   Remove the rosemary sprigs and serve over your favourite meat dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.