Put the finishing touches to your roasts, pies or bangers and mash with this recipe for perfect onion gravy every time.
Put the butter, onions bay leaf and thyme in a saucepan. Press a cartouche (a circle of baking paper) over the top of the onions to keep in the moisture. Sweat the onions over a low heat until softened (approx 25 to 30 minutes). They'll brown up and the moisture will disappear.
At this point add the mustard and stir through. Then mix through the flour and cook gently for three minutes.
Add the Worcester sauce and stir through. Add a pinch of salt and a pinch of pepper and pour in beef stock. Reduce until thickened and then it's ready to serve.
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