Well, you can't have Thanksgiving Dinner without gravy, and this savory recipe makes for a truly delicious one--worthy of your turkey and mashed potatoes. Perhaps best of all, you can make it ahead to make Thanksgiving prep a bit less hectic.
- 1/2 pound (2 sticks) butter, unsalted
- 3 cups (3-4 onions) yellow onions, rough chopped
- 1/3 cup all-purpose flour
- 1 quart chicken stock, hot
- 3/4 teaspoon fresh thyme, chopped
- 2 tablespoons heavy cream
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- In a large heavy saute pan, melt butter and saute onions on medium heat, stirring frequently for about 15 to 20 minutes until onions are caramelized to a rich golden brown. (The butter will foam as the water content of the butter and onions boils off.)
- Sprinkle flour over the onions and mix to blend. Cook over low heat for an additional 4 to 5 minutes, stirring frequently.
- Add hot chicken stock, whisking constantly, cook for 5 to 6 minutes or until thickened.
- At this point the gravy base can be refrigerated for a day or two, if desired.
- To finish the gravy, heat gravy base over medium-low heat. Add fresh thyme, cream, salt and pepper. Whisk to blend.
- Simmer over low heat until warm.