I made this for biscuits and gravy one night, and I was surprised at how much it was just like Cracker Barrels.
- Brown the bacon in a large skillet, over medium-high heat, and then remove and crumble.
- Add the butter and onions to the pan, and cook until onions are just browning.
- Turn the heat to low and add the flour. Cook for about 3 minutes or until the roux smells nutty.
- Whisk in the milk, salt, and pepper and bring to a boil over low heat, stirring often.
- Add the crumbled bacon.