Good Gravy

This never fails and even the people who hate onions love this.

It is not a dark gravy. But it is a delicious gravy.

I call it my famous gravy because people from all over the world email me thanks for the recipe. Also, don’t guilt yourself on the stock. I use store bought chicken stock.

Happy Thanksgiving

Homemade Gravy

INGREDIENTS

1 stick unsalted butter

1 medium sized sweet onion, finely chopped

1/4 c flour

1 ts kosher salt

1/2 ts freshly ground black pepper

Defatted turkey drippings plus chicken stock to make 2 cups; heated (or store bought stock if needed). Be sure it is steaming hot.

1 tb heavy cream

DIRECTIONS

1. In a large (10 to 12-inch) pan, cook the butter and onions over medium heat for 20 to 30 minutes, until the onions brown. Take your time. See the note for making ahead of time. You want the onion to be browned, not just translucent, and that takes time.

2. Sprinkle the flour into the pan, whisk well, then add the salt and pepper. Cook for 3 minutes, whisking occasionally. Add the hot chicken stock mixture, and cook uncovered for 4 to 5 minutes until thickened. Add cream. Season, to taste, and serve.

NOTES

You can brown the onions the day before in the butter, then put them in a jar and put them in a fridge. Reheat in a skillet till bubbling on Thanksgiving Day before adding the flour.