Making gravy is an art form. I've tried to master it over the years and I think I've finally got the hang of it. This recipe is really simple when it comes to ingredients. The secret is really watching it constantly and whisking! In the end. So good!
1 Sweet Yellow Onion, diced
1 Stick of Butter
2-3 Tablespoons of All Purpose Flour
1 Cup Heavy Whipping Cream Or Half n Half
1 Cup Chicken Broth
Fresh Cracked Black Pepper
In a saucepan add heavy whipping cream (or half-n-half) and chicken broth and heat until just warm. Turn heat off when warm and set aside.
In a separate saucepan, melt the stick of butter over medium heat.
Add the diced onion and cook in butter until onion is translucent and beginning to brown slightly...watching the butter so it doesn't burn.
Begin sprinkling in the flour until it starts to form a paste and has absorbed the butter. Stirring continuously to cook out the flour taste.
Once the flour has cooked out, begin slowly pouring in the warmed cream and chicken stock. Whisking constantly over low to medium heat until gravy begins to thicken. If too thick, more cream and broth can be added. Add in a pinch of salt and tons of fresh cracked pepper to taste.