You will need a saucepan and a hand blender.
Prep time: 2 minutes
Cooking time: 30 minutes
Total time: 32 minutes
Place the rapeseed oil in a medium sized sauce pan over a high heat. Add the onions and stir. Cook until they start to turn golden brown.
Turn down the heat to low and leave them to cook for 20 minutes, stirring occasionally.
Add the garlic and cook for a further 2 minutes.
Add the water, Worcestershire sauce, soy sauce, marmite and salt. Bring to the boil.
In a small bowl, make a paste with the cornflour and teaspoon of cold water. Add to the boiling saucepan of gravy and stir well.
Season with freshly ground black pepper and take off the heat. Blend very well with a hand blender until smooth.
Bring to the boil again. Turn down to a simmer and leave to cook simmering for at least 5 minutes (or longer.)
Any leftovers can be added to casseroles, Bolognaise, mince or curries. It also freezes well.
DOWNLOAD OR PRINT RECIPE HERE.
The key is to cook the onions for a long time to get the flavour locked in and soften them (a bit like a French onion soup!) Try adding chopped celery and celeriac to the base of the gravy if you have any spare in the fridge.”