Gravy to make everything better

Ingredients

beef bouillon stock cubes - 2

water or wine - 1 cup

flour - 1/5 cup

onion

butter - 1/5 cup

Saute onion in a pan with butter.

Brown flour and bouillon. Fry for two minutes and stir vigorously into onion.

Add wine/water gradually, whipping as you go, to make a smooth gravy.

TIP : If you have made something like sausages or bacon in a pan, take the meat out and use the residual oil instead of the butter. Just add the onion, fry it until brown, and then add the flour and bouillon as before.