*Thanksgiving 2007*

Another recipe that has become a household standard. I do not like gravy, at all, but this ... I love love love. Of course, Jeff being a good southern boy gravy is a food group. I usually double this as then Friday morning I will make some biscuits and reheat the gravy. It's not the traditional 'biscuits and gravy' but he does love it!
Note: I use canned chicken stock and brandy.

Homemade Gravy
Barefoot Contessa

¼ pound (1 stick) unsalted butter
1½ cups chopped yellow onion (2 onions)
¼ cup flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

In a large (10 to 12-inch) sauté 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.

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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