Melt the butter in a heavy pan and cook the onion on the hob for 20 minutes, stirring frequently until soft
Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take around 1 hour or more, dont rush it, leave them cooking and read the paper! The long, slow cooking gives the depth of taste and colour to the gravy
Add the stock and, if using, the booze, Worcestershire sauce and mustard
Bring the gravy to the simmer for a further 30 to 40 minutes, stirring frequently, check the seasoning and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pint (4910g)|
|Recipe Makes: 0.8|
|Calories from Fat: 738 (60%)|
|Amt Per Serving||% DV|
|Total Fat 82g||109 %|
|Saturated Fat 49.7g||248 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 201.6mg||62 %|
|Sodium 14367.5mg||495 %|
|Potassium 1486.4mg||39 %|
|Total Carbohydrate 83.4g||25 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 73.4g|
|Protein 23.6g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1222
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.