Prep and cook time:  20 minutes       Makes about 2 cups

1      medium onion, finely diced
1      cup vegetable stock or bone broth
3      tablespoons extra virgin olive oil (or avocado oil)
3      tablespoons Cassava flour
2      ounces ghee (clarified butter)
sea salt to taste
freshly ground pepper to taste

In a skillet, sauté the onion in olive oil until brown. Add the ghee and lower heat. As the ghee melts, add the flour, stirring constantly to  keep it from burning. After the flour browns, add vegetable stock and cook until gravy thickens.

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