Believe it or not, I make incredible Thanksgiving gravy. This is easy, fool proof, and the best gravy you will have. Let’s take a break from news and politics and bond over food.
1 stick unsalted butter
1 medium sized sweet onion, finely chopped
1/4 c flour
1 ts kosher salt
1/2 ts freshly ground black pepper
Defatted turkey drippings plus stock to make 2 cups; heated (or 2 cups chicken stock). Be sure it is steaming hot.
1 tbs heavy cream
1. In a large (10 to 12-inch) pan, cook the butter and onions over medium heat for 20 to 30 minutes, until the onions brown. Take your time. See the note for making ahead of time.
2. Sprinkle the flour into the pan, whisk well, then add the salt and pepper. Cook for 3 minutes, whisking occasionally. Add the hot chicken stock mixture, and cook uncovered for 4 to 5 minutes until thickened. Add cream. Season, to taste, and serve.
Notes: You can brown the onions the day before in the butter, then put them in a jar and put them in a fridge. Reheat in a skillet till bubbling on Thanksgiving Day before adding the flour.