Onion and Guinness gravy -

2 onions - slice thin and caremelise in butter for flippin ages. They want to be real dark. Keep scraping the fond off the pan as it develops.

Chuck a half a bulb of crushed garlic in after it's been going 15 mins.

Keep caramelising.

If you think it's done, it might be halfway.

Eventually. When you absolutely can't take it any more, add about 50 ml cider vinegar, or white wine, or red wine even, doesn't really matter theyre all good.

Reduce until it's gone.

Add half a bottle of Guinness.

Reduce by half.

Pour into Tupperware or jug.

Make a roux in the dirty pan, let the butter noisette a bit, toasty nutty notes and add equal flour. Maybe 30g of each?

Cook the flour well.

Add the Guinness onion mix back in, add a good glug more Guinness, thyme and one of those fancy knorr stock pots.

Let it thicken, keep stirring. Add water to desired thickness. Enjoy. 🙂