Onion and Mustard Gravy

This one to go with sausages. Good, quick gravy.

3/4 Large Onion
2 beef oxo cubes
Splash sherry
Garlic Italian Seasoning
Mixed Herbs
Lea & Perrins
1 large teaspoon dijon mustard

Chop the onion into thin strips. Gently fry in oil until translucent.
Boil up 1/2 - 3/4 pint water, and add the oxo cubes.

When onion ready, splash in the sherry. Let it reduce down to almost nothing. Add the oxo stock, the Lea & Perrins and the herbs.
Cook over a med-hot heat until reduced down to the consistency you want it.
Stir in the dijon, and cook for a minute or so. Should lighten the colour and go a bit creamy.

Serve with real sausages and mash.