Homemade Gravy

Total Time:
30 min
5 min
25 min

3 cups

  • 1/4 pound (1 stick) unsalted butter
  • 1 1/2 cups chopped yellow onion (2 onions)
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Defatted turkey drippings plus chicken stock to make 2 cups, heated
  • 1 tablespoon Cognac or brandy
  • 1 tablespoon white wine, optional
  • 1 tablespoon heavy cream, optional

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.

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4.8 194
<span>Best gravy I have ever tasted. I HATE GRAVY, and I was AMAZED at how amazing this gravy tasted.  I thought it would taste weird considering I never had gravy with diced onions in it, none the less 1.5 cups, but wow, did the onions give it a great taste and since they were so soft, they melted in your mouth.  I didn't have turkey fat on hand so I used 1 cup chicken stock and 1 cup beef stock; the beef stock definitely was more dominate in taste. My only complaint is that it doesn't make much gravy, so next time I will double or even triple the ingredients. This will be my go to brown gravy recipe.</span> item not reviewed by moderator and published
Followed this exactly for Thanksgiving and will be making for Christmas. Makes perfect gravy. This is a keeper! item not reviewed by moderator and published
If you watch the video, Ina states to add 1 tsp of pepper instead of ½ tsp so now my gravy is overpowered by onion AND pepper. It also takes more time than the recipe states. item not reviewed by moderator and published
I loved this. Super easy to make. Onions were done under 20 minutes with minimal stirring. The rest of the recipe was a breeze. I added all the options. Will definitely make again. item not reviewed by moderator and published
The best gravy ever and the onions were perfect due to the long cooking time. I suppose you can also strain the gravy if you like a smooth gravy like some Food Network chefs do. First time I ever got a compliment on the gravy at Thanksgiving dinner. item not reviewed by moderator and published
The onions overpowered everything else. Took 10 times longer to cook than the recipe states. Sorry, this was a big fail. item not reviewed by moderator and published
delicious, I omitted the cognac, and it was delicious item not reviewed by moderator and published
Wow! What a perfect gravy. This was the first time I tried this recipe and I am so glad I did. I was skeptical of putting the wine and the cognac in, but I followed the recipe exactly and it was absolutely delicious. All of my guests were raving about the gravy. So simple and so tasty. PERFECTION. This will be my gravy for now on. item not reviewed by moderator and published
Perfection! Loved it. Made as written. item not reviewed by moderator and published
I love this recipe! It is a great great base for a make ahead gravy that can be modified to suit the guests. I get a small amount of turkey stock by cooking the giblets as soon as they are removed to put the turkey in a two day brine (thanks, Ann Burrell's brine recipe) Then I mix shallots with the onion and add a1/4 cup of mushrooms and the neck meat from the giblets. Before adding the flour I blitz the sauted mix and then start the rue and add the homemade turkey stock. Add in the brandy and cream and the white wine and S &amp; P as needed. Delicious! item not reviewed by moderator and published

This recipe is featured in:

Ina Garten's Thanksgiving Menu