My Thanksgiving gravy. I could drink it from the gravy boat it's so good.
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated (or just chicken stock)
2 tbsp Cognac or brandy
1 tablespoon heavy cream
In a large (10 to 12-inch) saute pan, cook the butter and onions over 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 caramelized.
Sprinkle flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes.
Whisk in warm chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add cream, and season to taste with salt and pepper.
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