A rich and savory gravy made from natural stock and pan drippings with the added golden sweetness of caramelized onions.
- In a heavy bottom pot melt butter. Add onions and cook until caramelized. Dust with flour, stir to incorporate, and cook to a blonde roux.
- Gradually whisk in stock. Bring to a boil, reduce heat and simmer until thickened. Season with salt and pepper. Remove from heat.
- Use an immersion blender to fully puree onions into gravy. Hold hot for service or cool completely and reheat for service.
- Recipe type: Sauces Condiments and Spreads
- Cuisine: America