Onion Gravy

If there’s one thing I can do, a rich brown sludge is it. I’d never made onion gravy before, but TLM decided yorkshire puddings, beef and onion gravy were in order, so I obliged. This turned out to be the single best gravy I’ve ever made (surpassing even the turkey gravy I made over Christmas, which had a recipe and everything). Here’s how I did it:

Ingredients

• Roasting joint
• 1 onion, sliced as finely as possible
• 1 tablespoon Worcestershire sauce
• great big grind of black pepper
• salt
• 1 can beer (Guinness in this case)

How to make it

I sliced the onions as finely as possible, placed the beef on top, poured the beer around the edges, seasoned and cooked till the beef was done. I let the beef rest, then poured out the oniony, beery, beefy juices into a pan and thickened with a little flour. And that was it. Simply delicious, and definitely to be repeated. It produced enough gravy to freeze a portion for having with sausage and mash at a later date.