Onion gravy

Melt beef tallow in a pot over low heat, add about a cup of diced yellow onion and cook slowly to caramelize, seven or eight minutes, with a little butter for colour and richness; keep going until deeper in colour.

Add the garlic paste; when fragrant, sprinkle over two tablespoons of flour, mix and cook a minute.

Add beef broth a little at a time, stirring smooth before each addition so it does not clump; add the Worcestershire and dark soy.

Adjust thickness with more or less broth, season with the salt, pepper and garlic mix; keep broth on hand to loosen it as it thickens on standing.