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Fry the onions in the oil for 10 minutes until they are tender and lightly browned.
Add the flour and stir over the heat for three to four minutes, until nut-brown in colour - the mixture will be very dry.
Stir in the stock and wine, then let it simmer over a moderate heat until the sauce has thickened.
Add the tamari, then season with salt, pepper and, if you think it needs some sweetness, a touch of sugar.
You can serve this gravy just as it is, which is what my mother did, or, if you prefer smooth gravy, strain it through a sieve before serving.
And if you want a thinner end-product, just add more stock until it's the consistency you want.