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Melt the butter in a saucepan over medium heat. Add the sliced onions and cook for 12–15 minutes, stirring occasionally, until golden and caramelized. Sprinkle the flour over the onions and cook for 1–2 minutes, stirring constantly. Gradually whisk in the broth until smooth. Stir in the Worcestershire sauce, black pepper, and salt. Simmer for 5–7 minutes until the gravy thickens to your desired consistency. Serve hot over sausages, mashed potatoes, roast beef, pork chops, or Yorkshire pudding.
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