Southwestern Gravy - cooking recipe

Ingredients

1/4 cup vegetable oil
1/4 cup all-purpose flour
2 medium onions, chopped
2 cups hot water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies (I use Rotel original)
1 (6 ounce) can tomato paste
1 teaspoon Worcestershire sauce
4 beef bouillon cubes
1/4 teaspoon sugar
1/4 teaspoon pepper

Preparation

Make a roux: in a large skillet over medium heat, whisk the oil and flour together.
Cook and whisk constantly until the roux is caramel colored (about 20 minutes so pull up a chair).
Add in onion and cook for 5 minutes, stir frequently.
Add in 2 cups hot water and remaining ingredients; stir to combine.
Bring to a boil; lower heat and simmer for 5 minutes.
Serve over grits, scrambled eggs, polenta, chicken, pork, or black-eyed peas.