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Step 4Make gravy
Once your onions are nicely browned and starting to caramelize, it's time to make the gravy.
Shake the flour in evenly, stirring to mix. (I've used 1/3 cup flour for this volume of onions.) You're basically making a roux on top of the onion mixture - you want to incorporate the flour into your buttery onions, and let it brown gently. Turn down the heat, if necessary, to prevent sticking and burning.
Meanwhile, get yourself a several cups of hot (possibly boiling) water. (I just ran the electric kettle while stirring in the flour - you could have started a pot/kettle on the stove while the onions were cooking, or microwaved a pyrex measuring cup full of the stuff. Whatever you've got.)
When the flour has browned and is starting to stick to the bottom of the pan, pour in the hot water and stir vigorously. You should achieve a thick stew-like consistency, like you see in the last picture below.
Shake the flour in evenly, stirring to mix. (I've used 1/3 cup flour for this volume of onions.) You're basically making a roux on top of the onion mixture - you want to incorporate the flour into your buttery onions, and let it brown gently. Turn down the heat, if necessary, to prevent sticking and burning.
Meanwhile, get yourself a several cups of hot (possibly boiling) water. (I just ran the electric kettle while stirring in the flour - you could have started a pot/kettle on the stove while the onions were cooking, or microwaved a pyrex measuring cup full of the stuff. Whatever you've got.)
When the flour has browned and is starting to stick to the bottom of the pan, pour in the hot water and stir vigorously. You should achieve a thick stew-like consistency, like you see in the last picture below.
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