Ingredients
4
4 servings
- •1 tablespoon cooking oil
- •3 medium yellow onions, chopped
- •1 tablespoon kosher salt
- •2 tablespoons quick-mixing flour (such as Wondra®)
- •3 cups chicken stock
- •2 tablespoons butter
Instructions
- Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
- Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
- Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.
Nutritional Facts
Per 4 servings
- Calories: 135
- Carbohydrate: 11g
- Fat: 10g
- Fiber: 2g
- Protein: 2g
- Sugar: 4g
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