Cut onion into thin half-moons. Melt butter in a saucepan and slowly brown onion over medium heat, stirring often, for 15 minutes.

Ingredients

• 500 gOnions, raw
• 35 gButter, without salt
• 30 gWheat flour, white, all-purpose, unenriched
• 500 gSoup, beef broth, less/reduced sodium, ready to serve
• 2 gSpices, thyme, dried
• 2 gSalt, table

Method

1. Cut onion into thin half-moons. Melt butter in a saucepan and slowly brown onion over medium heat, stirring often, for 15 minutes.
2. Stir in flour and thyme and cook for 2 minutes until the raw flour smell has gone.
3. Gradually add beef stock and salt, whisking smooth. Simmer 18 minutes until the gravy coats the back of a spoon.