Yorkshire Puddings with Easy Mushroom & Red Onion Gravy

Preheat oven to 450 degrees F.For the gravy, heat a glug of olive oil in a saucepan on medium heat. Add onions and cook until soft.Add mushrooms and thyme to the onion pan and stir. Sprinkle 1 heaped tablespoon of flour into the pan and stir to coat everything.Add the red wine and turn the heat up, bringing everything to a boil and reducing the wine to almost nothing. Add the chicken stock, stir, and simmer until thickened.Now start your yorkies. Add salt to flour and blend.Add milk and mix. It should drop easily from a spoon, but not be too runny.Add eggs and beat. I always do this by hand using a whisk. Using an electric mixer is totally unnecessary and a waste of our precious energy resources.Add cold water. The mixture should still be fairly thick.Put enough fat or oil in a muffin tin to cover the bottom. Be sure it gets really hot! I often preheat the muffin tin before adding the fat/oil to ensure it is hot enough.Pour mixture into muffin tin and bake for 20 to 30 minutes. They should be nice and fairly dark brown and very poofy.Keep the yorkies warm until you eat them and that way they won’t collapse or, ideally, serve them immediately, heaped with gravy.