Onion Gravy

Peel and finely chop the onions, add to a thick bottomed saucepan along with a heaped tablespoonful of butter. Finely chop the sage, add to the saucepan and put over a medium heat. Stirring fairly often to stop burning, cook for about 30 minutes until onions are golden. Take off the heat.

Stir in a heaped tablespoonful of flour and a teaspoonful of mustard powder to the onion mixture, add the wineglass of madiera, put back on the heat for a few minutes until the liquid has reduced a bit. Slowly pour in about ¾ pint/500 ml of chicken stock stirring as you do so. Simmer over a low heat for about ten minutes.

Season with salt and pepper and add further stock to get to the consistency you like. Put to one side and rewarm when required.