Step 1

In a medium saucepan set over medium high heat, add the olive oil and heat for about 30 seconds. Add the onions and give a good stir. Let the onions brown a little for about 3-5 minutes, stirring occasionally. If the onions are sticking, add a splash of water. Reduce heat to medium low and give the onions a really good stir. Continue cooking the onions for a further 15 - 20 minutes, or until they are light brown in colour and have completely caramelized. Add small splashes of water if needed.

Step 2

Add all the chicken stock at once and the Worcestershire sauce. Set heat back to high and bring to a simmer for about a minute. Reduce heat to low, cover and leave to simmer for about 5 minutes.

Step 3

Transfer the gravy to a blender and blend until completely smooth. Return to saucepan set over medium high heat and bring back to a simmer. Add the cornflour mixture and stir really well as it thickens. Season with black pepper and salt if needed. Serve straight away.

Step 4

* Optional: If you are roasting a chicken with this gravy, use the pan juices from the chicken to add to the gravy. You would do this when you add the chicken stock. As well, you will need to let it settle for a few minutes to skim the fat off the top