Directions

1. In a pan, slowly cook 1 finely chopped onion in 1 tablespoon of cooking oil until a rich, golden brown (about 15 minutes).
2. In a pot, heat the chicken stock with the wine until just simmering.
3. Mix together the onion, cornflour and water. Whisk onion mixture into hot liquid. Bring to the boil, whisking, until gravy thickens. Add lemon juice. Season to taste.

Each Serving About 135kJ, 0,37g fat (0g saturated), 4,5g carbohydrate (1,5g total sugars).