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Thanksgiving: Homemade Gravy

Source of Recipe


From "Barefoot Contessa, Family Style" by Ina Garten



List of Ingredients



• ¼ pound (1 stick) unsalted butter
  
• 1½ cups chopped yellow onions (2 onions)
  
• ¼ cup flour
  
• 1 tsp kosher salt
  
• ½ tsp freshly ground black pepper
  
• Defatted turkey drippings, plus chicken stock to make 2 cups, heated
  
• 1 Tbsp Cognac or brandy
  
• 1 Tbsp white wine (optional)
  
• 1 Tbsp heavy cream (optional)
  






Instructions



1. In a large (10- to 12-inch) sauté 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 browned.
   
   
2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes.
   
   
3. 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.
   
   Makes 3 cups.