Chilean Red Gravy

My mamita who named her stove Juan Gabiel and called me Jefa used to make this red gravy with sausage.

Goes over mashed potatoes or polenta

1 Tbsp evoo

1 med onion for every 2 servings

salt to taste

1 Tbsp flour

1 c. tomato sauce for every 2 servings

1 c. broth/stock for every 2 servings

1-2 cloves of garlic for every 2 servings

herbs or desired seasonings if desired

Slice onions into thick rings, and then in half.  In a medium pan with oil and salt, saute onions for at least 20 minutes until soft and a bit browned.  Towards the end add the minced garlic.  Then add the flour and brown stirring constantly. Whisk in tomato sauce and broth and let this all simmer together until it reduces a bit.  This will be like soup, but it is served like gravy over mashed potatoes or chicken or both.  (Mushrooms sautéed with the onions are a good addition to this).