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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


  1. 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.

  2. Sprinkle flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes.

  3. 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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