• Start by peeling and roughly chopping the onions and placing in a heatproof pan.
• Add hot water and place under the meat to be roasted.
• Once the meat is ready, remove the tray and empty contents in the saucepan.
• Heat over medium to high heat, add stock and wine and bring to a simmer.
• Once at a simmer, lower heat and reduce contents by about a third.
• Melt butter in a separate pan and add flour, whisk constantly until a nice nutty color is achieved.
• Add flour and butter to the gravy mixture to help thicken, taste and season with salt and pepper if needed.
• Strain contents and serve.

To Serve:

• In a pouring jug is best yet it tastes that good, in a glass with a straw is also a good option.