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When you want a great tasting gravy without using pan drippings!



1 medium white or yellow onion
1 stick butter, room temperature
1 c all purpose flour
1 tsp salt
1 tsp ground pepper
32 oz stock (any kind – chicken, beef, vegetable, etc)


1. Peel and coarsely chop the onion into rings or chunks.

2. In a saucepan over medium to medium-low heat, add the stick of butter until melted then add the onion. Stirring occasionally, sauté the onion for 12-15 minutes until they are translucent and super soft.

3. Remove the onion from the pan, allow to cool slightly and puree in a food processor until smooth. There should be some butter left in the pan.

4. Meanwhile, add flour, a few tablespoons at a time, to the butter and whisk to form a roux or paste-like consistence. Add the onion puree and a bit more flour to keep the roux consistency. NOTE: You may not use the full cup of flour, the amount you use will vary.

5. Add about 1/4 cup of stock, then a bit more flour, again to keep the roux. Next you will add the remainder of the stock and bring to a slow boil, whisking frequently.

6. Add salt and pepper to taste. Continue to boil for another 10 minutes or so until the gravy has thickened. *If the gravy becomes too thick, you may whisk in a bit of water to thin it out. *If the gravy is not thick enough, take about 1 cup of gravy out of the pan, into a bowl and add 1-2 tablespoons of flour, whisking vigorously to prevent lumps, then add back to the gravy to thicken.