In a pan over low heat, melt the butter add the onions and a pinch of salt.
Saute the onions on low flame. The onions should be translucent and soft.
Next, add the flour and saute stirring continuously, till colour changes to a slight golden brown and you get a lovely aroma.
Add the milk a little at a time initially. Stirring constantly.
Once the milk is incorporated add more milk.
The gravy will thicken add the soya sauce, salt and pepper.
Serve immediately.
Video
Notes
Substitutes:
You can add finely chopped mushrooms the Unami flavours will be amazing.
Whole wheat flour, yes your regular chakki ka atta replace it with all-purpose flour.
For a Vegan, version
use extra virgin olive oil(EVO) in place of butter.
Use water or vegetable stock in place of milk.
For a gluten-free version,
use cornflour but the amount needed will be about 3 tablespoons and do not stir-fry it.
Dissolve some of the corn starch in ¼ cup milk, once the onions are done add all the milk to the wok and let it come to a boil.
Now, on lower the flame, stir the ¼ cup cornflour slurry then add to the wok. Stir constantly.
Pro tips:
If you have a big buffet then I recommend sautéing the onions and flour. Set aside and make the gravy as needed.
When you are adding milk to make the gravy add a little milk, whisk then add more.
If your cooked gravy thicken up (it does very quickly) loosen it up by warming it in a pan on low flame.
If even after this the gravy is thick add some more milk or broth. A little, you can always add more liquids if needed as we do not want a runny gravy.