Homemade Gravy

23 Ratings
Recipe courtesy ofIna Garten

Yield: 3 cups



  • 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)


  • 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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23 Ratings

I decided to give this recipe a whirl for Thanksgiving... I mean, it's Ina Garten, right, what could go wrong? Answer: absolutely nothing!!! This is the best gravy recipe ever and so easy too! My family wondered at first why I would change a thing for our Thanksgiving meal as we were all content with my gravy recipe... After this, everyone asked for me to use this as our "go-to" gravy recipe. I highly recommend this recipe and say Thanks to Ina for perfecting so many great recipes! See All Reviews Post Review

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