A velvety homemade gravy to serve with poultry like chicken or turkey.
Yields 3 cups
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ingredients
¼
lb(s) (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
2
cups chicken stock, preferably homemade, heated
1
Tbsp Cognac or brandy
1
Tbsp heavy cream (optional)
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directions
Step 1
In a large (10- to 12-inch) saute pan, cook the butter and onions 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.