Prep Time
5 min
Cook Time
25 min
Yields
3 servings
This recipe yields 3 cups of rich, thick gravy.
2002, Barefoot Contessa Family Style,, All Rights Reserved.
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ingredients
¼
pound (1 stick) unsalted butter
1 ½
cups chopped yellow onion (2 onions)
¼
cup all-purpose flour
1
tsp kosher salt
½
tsp freshly ground black pepper
Defatted turkey drippings, plus chicken stock to make 2 cups, heated
1
Tbsp Cognac or brandy
1
Tbsp white wine, optional
1
Tbsp heavy cream, optional
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directions
Step 1
In a large (10 to 12-inch) saute pan, cook the onions in butter on 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.
Step 2
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 and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.