This gravy has rice flour in it to make it gluten free but you can use standard plain flour if you don't need it to be gluten free. Cooking the onions slowly for 20 minutes gives the gravy extra flavour.
Gravy
1 tbsp sunflower oil
1 onion, chopped small
1 heaped tbsp rice flour
1 heaped tbsp yeast extract
¾pt (430 ml)water
dash tamari
1. Heat the oil in a saucepan. When hot, add the onions and fry at a very low heat for about 20 minutes until golden. Add the flour and fry gently for 1 minute.
2. Add the water and yeast extract, whisking constantly. Bring to the boil, stirring ocassionally. Simmer until it starts to thicken. Add more water if required.
3. Add a few shakes of tamari and then liquidise.