Spring onions here are not the same as scallions. These look like a cross between a leek and a small onion, and are usually only available in the spring and early summer (hence the name). To make this gravy:
Spring Onion Gravy
2 spring onions, washed, halved and sliced, white and light green parts only. If the bulb is large, quarter them instead of halving
1 Tbs canola oil
2 Tbs flour
1 Cup vegetable broth
1.5 Cups water
1 Tbs vegan Worcestershire sauce (remember, it *must* say vegan on it- neither Whole Foods nor Trader Joe’s house brands are vegan. The only vegan brand I know is Wizard).
Ground pepper to taste
Heat oil in a cast iron skillet; add onions. Cook, stirring frequently, until onions are brown and fragrant (but not burned!). Add flour and mix throughly. Add broth, water, and Worcestershire, stirring frequently and making sure to get all browned bits from the bottom of the pan. Bring to a boil and cook to desired thickness; add pepper and serve.
