Recipe courtesy of Ina Garten
Save Recipe Print
Yield:
3 cups
Yield:
3 cups

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Homemade Gravy

Recipe courtesy of Ina Garten

Giblet Gravy

Recipe courtesy of Ree Drummond

Turkey Pan Gravy

Recipe courtesy of Food Network Kitchen

Turkey Dripping Gravy

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories