6 onions (3 red/3white)
Tbsp mustard powder
Tbsp Worcestershire sauce
Tsp red wine vinegar
2 stock cubes (depending on type of roast - I used chicken)
Frylite
Method:
Fry off the sliced onions in frylite and a splash of water until softened
Add mustard powder, Worcestershire sauce, red wine vinegar and stir through, cooking for a few minutes
Pour over boiling water (just enough to cover) and add the stock cubes
Cook until onion is soft
Liquidise the onion mixture and serve in a gravy boat
#note: think I might try a spoon of marmite next time as well
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