Onion Gravy

Finally Aafke got to try a sausage and she she did it in no better company than the wonderful Marie, though any future communal sausage activities will have to be monitored by the ethics committee. They made hot-dogs, a particulary Dutch thing, not surprising considering that Aafke is a Dutchess, a refugee from sausage persecution in the Nederlands. They also made onion gravy, a noble venture which seemed to have fulfilled expectations. I include my own particular recipe for onion gravy. This version is the medieval one which requires you to individually grow the onions as well as employing scullery staff in the chopping of said Allium;

3 - 4 large onions, thinly sliced in rings, ideally including at least 1 or 2 red or sweet onions
400 ml chicken or beef stock
100 ml of red wine or beer - personally I'd use Murphy's Red as there is no way you can drink the stuff.
75 g butter
2 teaspoons French mustard (optional)
1 teaspoon Worcestershire sauce (optional)
Salt and black pepper

Method;
Melt the butter in a heavy pan and cook the onion on the hob for 20 minutes, stirring frequently until soft
Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take around 1 hour or more, dont rush it, leave them cooking and read the paper, recommended newspapers are; The Irish Times weekend and literary supplement or any part of The Daily Telegraph. The long, slow cooking gives the depth of taste and colour to the gravy
Add the stock, wine/beer, Worcestershire sauce and mustard
Bring the gravy to the simmer, stir frequently, check the seasoning and serve.

Marie's fingers are optional and are available in a variety of nail colours.