Boozy browned onion gravy

• a very thick slice of butter (Nige says 75g / 3 oz!!)
• 2 large onions, thinly sliced
• 1 level tbsp flour
• 75 ml Madeira, Marsala, port, red wine or white wine
• 250 ml stock (preferably home-made — try this one, or this veggie one)
• Worcestershire sauce

1. Melt the butter in a heavy-based saucepan, add the onions and cook very gently until they are golden and soft.
2. Continue cooking, with the lid on, until they are brown and soft enough to crush between your fingers.
3. Stir in the flour and cook for a few minutes, then add the liquids.
4. Season with S&P and Worcestershire sauce and bring to the boil.
5. Turn the heat down so that the gravy bubbles gently and leave for about fifteen minutes, stirring from time to time.

Nigel Slater does his stuff again. I took liberties with the nature of the booze (what's the point in being narrow-minded?). Nige uses this on toad in the hole. I use it on mashed potatoes.