It's all gravy
Proper gravy is well worth the extra time in the kitchen. Make double and freeze for mid-week meals.
by Philippa Davis
The secrets to making the best onion gravy are frequent stirring and careful control of the heat when frying the onions so they are soft and beautifully caramelised.
This recipe is very straightforward, although it takes a little time and attention. It’s perfect for making a few days in advance (meaning it’s great for Christmas) and the results are definitely worth it.
