Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Creamy Onion Gravy

A wonderful diversion from traditional pan gravies and vastly superior to the packaged or bottled stuff, this delicious gravy goes well with chicken, rice or potatoes.  Make sure you use sweet onions such as Vidalia or Texas Sweet.  Sweet onions are carried year round in large supermarkets these days and are perfect for this recipe.  This is a specialty of the house at The Fork Restaurant, in Philadelphia.  Makes about 2 cups.

1 large    sweet onion, diced
2 tablespoons    unsalted butter
2 tablespoons    flour
1 cups    chicken broth
cup    light cream
teaspoon    dried, rubbed sage
salt and pepper to taste

Melt the butter in a saucepan over medium heat.  Add the onion and cook until it has caramelized to a golden brown, about 20 minutes.  Adjust the heat lower if the onion begins to brown too quickly.  Add the flour and, stirring constantly to prevent it from burning, cook for 5 minutes.

Gradually whisk in the broth and allow to simmer for 5 minute.  Add the cream and simmer an additional 5 minutes.  Season with the sage, salt and pepper.

 

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