* 285ml (½ pint) Vegetable Stock or Water
* 1 Large Onion
* 1 tablespoon Oil
* 1 tablespoon Heaped Flour
* 1 Bay leaf
* Pinch Dried Sage
* Dark soy sauce or Light soy sauce, either is ok; light soy will be saltier, dark soy, richer
* Salt and Pepper, to taste

===Method===
* Peel and chop the Onion.
* Heat the Oil in a heavy based saucepan and add the Onion, sauté gently until golden Brown.
* Add the Flour and Herbs, cook for 3-4 minutes, ensuring that the Flour does not burn.
* Gradually add the Stock (or water), stirring constantly to prevent lumps.
* Bring to the Boil and Simmer for 10 minutes.
* Add the Soy sauce and then season to taste, not the other way around.
* Remove the Bay leaf, serve as is or blend into a smooth Sauce.
* Many other gravy recipes
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