Homemade Gravy

By susanwadle

From Susan Wadle and Ina Garten

Ingredients

• 1/2 cup(s) (1 stick) unsalted butter
• 1.50 cup(s) chopped onion
• 1/4 cup(s) all-purpose flour
• Kosher salt
• Black pepper
• 2 cup(s) chicken broth or stock, heated
• 1 tablespoon(s) Cognac or brandy
• 1 tablespoon(s) heavy cream, optional

Preparation

Step 1

In 12-inch skillet, cook butter and onion on medium-low heat for 12 to 15 minutes, or until lightly browned, stirring occasionally.

Whisk in flour, then 1 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes, stirring. Add broth and Cognac; cook, uncovered, 4 to 5 minutes or until thickened, stirring occasionally. Stir in cream, if using. Gravy can be refrigerated in airtight container up to 4 days. Reheat on medium-low heat, adding pan drippings from turkey, if desired.