Ingredients is not available.
- Slice up a medium onion, to any size you want. Melt some butter and pour some olive oil, and under low fire, slow cook the onions for 10-20 minutes.
- Then pour 500ml of chicken stock and bring it to a rapid boil. In a small cup, stir a teaspoon of corn flour (NOT polenta), and pour a little bit of water into it. Stir it and you'll get a corn flour slurry. Pour the slurry into the stock and onion, stir. Watch how the stock becomes thick. VoilÃ , your gravy.
- For the chicken stock, just boil 500 ml of water, then add a chicken stock cube, and continue boiling until it dissolves.