(Make-Ahead) Homemade Gravy

Homemade Gravy

Yield: 3 cups

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


½ cup unsalted butter
1½ cups finely chopped yellow onion
¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups turkey or chicken stock, heated
1 tablespoon Cognac or brandy (optional)
1 tablespoon heavy cream


1. 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.)

2. 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 and serve. (Alternatively, you can cool the gravy and transfer it to a freezer-safe container or bag. Thaw in the refrigerator overnight, and warm up over low heat before serving. Add a splash or two of chicken or turkey stock to thin out, if needed.)

(Recipe adapted from Barefoot Contessa Family Style)