Monday, November 19, 2012

Caramelized Onion Gravy

This is great gravy; sorry I don't have a picture.  I originally found this recipe in my Cooking Club of America magazine and you can also find it here.

A great thing about this recipe is that you can make it up to a day in advance; cover and refrigerate and warm for the meal.  Reducing the amount of work time you need to do when preparing your awesome holiday meal!

-32 oz. low sodium chicken broth
-1/4 cup butter
-3 large onions, quartered and thinly sliced (3 cups)
-1/2 tsp sugar
-1/4 cup flour
-1/4 tsp dried sage
-1/2 tsp salt
-1/4 tsp pepper

1. Melt butter in a medium sauce pan over medium heat.
2. Add onions, stir to coat.
3. Cover and cook for about 5 minutes, until wilted.
4. Sprinkle with sugar {this quickens the browning process}.
5. Increase heat to medium-high and cook uncovered for about 15 minutes; stirring frequently, until onions are golden.
6. Stir in flour and cook for about 1 minute, stirring constantly.
7. Whisk in broth and bring to a boil.
8. Reduce heat to medium and boil for about 10 minutes or until thickened to the desired consistency.
9. Stir in sage, salt and pepper.
10.  Enjoy! Print Friendly and PDF

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