Miso Onion Gravy

1: Slice the onions, then in a large saucepan melt the butter in olive oil on medium heat.

2: Add the onions with a pinch of salt, then sauté on medium-low heat until caramelised (minimum 20-30 mins).

3: Mince the garlic, then add to the onions, frying until fragrant.

4: Add the flour, and allow to cook off for 1 min.

5: Add the wine, scraping the caramelised bits off the bottom of the pan, and allow to cook off for several minutes.

6: Warm your stock, then add 1 ladle, stirring well to thicken, before adding the next ladle, then the rest.

7: Add the herbs, season to taste with salt, pepper, and sugar, then simmer until reduced and thickened (15-20 minutes, longer if needed).

8: Add the miso paste, stir until incorporated, then serve with dipper of choice or pour over your roast.