Ina Garten’s Homemade Gravy |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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So last night I baked some pork chops for dinner. I decided this was the perfect opportunity for trying out the Barefoot Contessa’s Homemade Gravy recipe. It was delicious…fattening, but delicious. Now, I comfort myself with the idea that we had baked pork chops, dry bread, green beans and instant potatoes (I should be ashamed, I suppose) so the gravy was my one indulgence. It was worth it. Ingredients:
1/4 lb unsalted butter |
1 1/2 cups chopped yellow onions (2 onions) |
1/4 cup flour |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 cups chicken stock |
1 tablespoon heavy cream (optional) |
Directions:
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 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 mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
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