| Yield: | 3 cups |
Ingredients
- 1/4 pound (1 stick) unsalted butter
- 1 1/2 cups chopped yellow onion (2 onions)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chicken stock, preferably homemade, heated
- 1 tablespoon Cognac or brandy
- 1 tablespoon heavy cream (optional)
Instructions
- In a large (10- to 12-inch) saute pan, cook the butter and onions on 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 cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 214 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 46 mg |
| Sodium | 351 mg |
Reviews
Needs more seasoning. Next time I make it, I will add fresh thyme and rosemary to match the turkey brine flavors, as well as garlic as the onions are close to being done. This review is more a reminder for me.
not yet!!!!!
too hard
Fantastic recipe! Carmelizing the onions gives them a sweetness that is delicious in this recipe. I omitted the cognac and cream since I didn’t have any on hand and it’s still delicious. Made for friends along with Inas perfect roasted chicken and they wanted to lick the bowl.
Ina always comes through!
I substituted shallots for onion all I had. I did not use the option cream. It was perfect without it.
I substituted shallots for onion all I had. I did not use the option cream. It was perfect without it.
I made it following directions. It was perfect. My family loved it! I will make again.
I’ve been using this recipe for soooooo long, it’s become a celebrated staple on our holiday tables. The family expects it. It’s a ridiculously simple recipe and the cook time is perfect. It’s the last recipe on the stove and the first on the table to disappear. Thanks for sharing!!
Made this for Thanksgiving, and it was so good! Because I made a turkey breast and not a whole turkey, I didn’t have many drippings. This gravy was perfect. Because I decided to do it last minute, I had to make a few changes, as I didn’t have all the ingredients in my house. I didn’t have any extra onion, unfortunately, so I used onion powder and a bit of dehydrated onion. It gave enough onion flavor to balance out the gravy. I also didn’t have cognac or brandy, so I used a TBSP of white wine instead. It came out yummy! Made Ina’s Herb-Roasted Turkey breast.
Yum, yum yum. I followed the recipe and it was delicious. Another 1 of Ina’s mouth watering recipes. My husband is the gravy
king. And he just kept going back for more.
Windy D
king. And he just kept going back for more.
Windy D
I follow this recipe step-by-step And it was amazing