Direction :
Fry a chopped onion in a very little nutter until a dark brown. (Do not
burn, or the flavour of the gravy will be spoilt.) Drain off the fat and
add 1/2 pint water. Boil until the water is brown. Strain. Return to
saucepan and add flavouring to taste. A teaspoon of lemon juice and a
tomato, skinned and cooked to pulp, are good additions. Or any vegetable
stock may be used instead of the water.

THICK: If thick gravy are desired, mix a dessertspoonful wholemeal flour
with a little cold water. Add the boiling stock to this. Return to
saucepan and boil for 3 minutes. Add a small piece of butter just before
serving.

Alternative method:Add a little "browning" (see recipe) to any vegetable
stock. Thicken.