Photo: Homemade Gravy Recipe
Ingredients
- 1/4 pound (1 stick) unsalted butter
- 1 1/2 cups chopped yellow onion (2 onions)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chicken stock, preferably homemade, heated
- 1 tablespoon Cognac or brandy
- 1 tablespoon heavy cream (optional)
Directions
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.
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.
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By cruzin4us
Carlsbad, CA
on November 22, 2012
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This is the bomb-diggity-bomb of gravies. Start the onions early in the day and let them just sit around till you're ready for them. They take a very long time to cook and who wants to be stirring onions at the last minute? Make sure you get them nice and brown. Also, don't forget the cognac (I did last Thanksgiving and it just wasn't "right".
By MissydenDulk
Cypress, TX
on November 22, 2012
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Wow, this gravy is amazing! The onions really do add so much flavor! Thanks, Ina, I took your suggestion from the show and made the gravy and cranberry sauce ahead of time. I'll just reheat the gravy before dinner. This recipe is my new favorite gravy recipe! Don't rush the onions!
By JenLO
on November 22, 2011
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I am only rating this a four, because I have issues with the directions.
In the video, it calls for 2 cups of onions and for more pepper. I guess it doesn't make a difference; I used the recipe as posted and it was great. I was not happy with the cooking time on the directions. I had to cook my onions for 45 - 50 minutes! (I even looked online how to carmelize onions, to make sure I wasn't doing something wrong. I also feel the cooking time at the end is too short. I had to cook it about 12 minutes.
I just don't want anyone to be surprised if they are making this on Thanksgiving, because timing is everything on that day! But the gravy is excellent!
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