Onion Gravy

2 tablespoons butter with a dribble of oil
2 medium onions, sliced very thinly
1 teaspoon brown sugar
1/4 cup red wine
2 teaspoons all-purpose flour
2 1/2 cups vegetable or beef stock

Melt the butter with the oil in a saucepan, and cook the onion in it at a very low temperature, stirring often.  When the onion is soft, add the sugar and wine and let it caramelize.  Cover with foil, putting the foil as near to the bottom of the pan as possible, and continue to cook, still on a very low flame, for about 10 minutes.  Then stir in the flour and cook, stirring, for about 2 minutes.  Stir in the stock, turn up the heat and bring to a boil, then reduce the heat to very low again and simmer gently for about 10 to 20 minutes.  Puree in the the food processor (or strain it, pushing the soft onion through the strainer).  Reheat in the saucepan as necessary.


From How to Eat by Nigella Lawson, with changes