Onion gravy II

Onion gravy II

Ingredients:
1 tablespoon sunflower, rapeseed or olive oil
2 medium onions, finely chopped
1 teaspoon soft brown sugar
½–1 teaspoon English mustard
560 ml beef stock (homemade or from a good-quality stock cube)

Directions:
1. Heat the oil in a pan set over a gentle heat and fry the onions. While they are frying
sprinkle over the sugar. Continue to fry, stirring occasionally, over a low heat until the
onions begin to caramelise and brown. This will take about 25 minutes.
2. Stir in the mustard and the stock. Bring to the boil and then simmer for about 15
minutes or until the liquid has reduced by about half. Serve hot.
Cumberland sauce
Serves 4–6
Traditionally served with cold roasted meats and ham, but delicious with sausages too.