| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 3 cups |
Ingredients
- 1/4 cup chicken drippings
- 1 1/2 cups chopped yellow onion (2 onions)
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 cups chicken stock, preferably homemade, heated
- 1 tablespoon brandy
- 1 tablespoon heavy cream
Instructions
- In a large (10- to 12-inch) saute pan, heat the chicken drippings on medium-low heat. Add the onions and cook for 12 to 15 minutes, until the onions are caramelized.
- Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper into the pan and cook for 2 to 3 minutes. Add the hot chicken stock and brandy, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream and serve immediately or refrigerate and reheat before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 138 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 14 mg |
| Sodium | 481 mg |
Reviews
Very good love it