Southwestern Gravy

Adapted from Southern Living. Wonderful over grits, polenta, pinto beans, or black-eyed peas.

• Ready In: 45 mins
• Yields: 6 1/2 cups

Ingredients

• 1⁄4 cup  vegetable oil
• 1⁄4 cup all-purpose flour
• 2  medium onions, chopped
• 2  cups hot water
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (10 ounce) can  diced tomatoes and green chilies (I use Rotel original)
• 1 (6 ounce) can tomato paste
• 1  teaspoon Worcestershire sauce
• 4  beef bouillon cubes
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon pepper

Directions

1. Make a roux: in a large skillet over medium heat, whisk the oil and flour together.
2. Cook and whisk constantly until the roux is caramel colored (about 20 minutes so pull up a chair).
3. Add in onion and cook for 5 minutes, stir frequently.
4. Add in 2 cups hot water and remaining ingredients; stir to combine.
5. Bring to a boil; lower heat and simmer for 5 minutes.
6. Serve over grits, scrambled eggs, polenta, chicken, pork, or black-eyed peas.