Pork loin with caramelized onion gravy

I was such a good housewife yesterday and cooked 3 proper meals! Mayonnaise parmesan chicken for lunch, lemon cheesecake for dessert and pork loin with caramelized onion gravy for dinner. My dad used to cook this dish when I was a child and I always loved to eat the rice with the delicious onion sauce. The aroma of the caramelized onion was divine while cooking. I think I should add a bit less flour next time and maybe even sieve the flour coz there were small lumps of flour in the gravy. This is a nostalgic dish to me but hubby said he never had this dish before! It tasted a bit different from the Chinese style onion gravy but it was still yummy.

Ingredients:
Onion Gravy
1 large red onion, thinly sliced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1.5 cups chicken broth
1/2 tablespoon tomato paste
Salt and pepper

Directions:

1. Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. 
2. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. 
3. Stir in flour and cook for about 2 minutes. Stir in remaining chicken broth and tomato paste. Simmer for 5 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

Onion gravy adapted from http://oneperfectbite.blogspot.hk/2010/11/salisbury-steak-with-caramelized-onion.html