Published Wednesday, 17 February, 2016 by Abbey Lawrence
Chop the onion into half circles (chunkier gravy is better) and fry in a saucepan with the butter and the sugar. Keep frying until the onions are sticky.
When the onions start to stick, add the flour and stir.
Add the stock immediately, in small amounts while whisking.
Season with salt and pepper.
Leave to simmer on a medium heat (I use 4 on an electric hob)
Once it has thickened up, serve.
(I serve with Lincolnshire sausages and mash)