1 medium onion, finely sliced
3 tablespoons olive oil
1/2 (2 ounces) stick butter
3 tablespoons all purpose flour
1 cup vegetable stock
Salt and freshly ground pepper to taste.
In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.
Yield: 1 cup