Step 1

In a large saucepan, melt the butter. Once hot, add the onion and a big pinch of salt and cook until softened, about 5 minutes.

Step 2

Stir in the flour and and salt and cook for 1 minute.

Step 3

Slowly whisk in the broth/stock and cook until thickened, about 3-5 minutes.

Step 4

Remove from the heat and whisk in the milk. Taste and adjust for salt. Serve while hot. Gravy will thicken as it cools, so you may need to reheat and thin it out with more broth until smooth and pourable again.Refrigerate leftover gravy for up to 3 days.