Ina Garten’s Homemade Gravy

photo by Barenakedchef

- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1⁄4 lb unsalted butter
- 1 1⁄2 cups chopped yellow onions (2 onions)
- 1⁄4 cup flour
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups chicken stock
- 1 tablespoon heavy cream (optional)
directions
- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Reviews
-
Great recipe!!! The original recipe calls for 1 tablespoon of either brandy or cognac, as well as, 1 tablespoon of white wine (tagged as optional). I followed the recipe, minus the wine and cream and it was delicious. I used brandy and felt it was a key ingredient as it supplied an extra layer of richness to the gravy. I recommend that you do not skip it.
RECIPE SUBMITTED BY
Barenakedchef
United States