This is an easy gravy recipe for Thanksgiving and is also quite tasty. The key is to brown the onions over a long period of time, which you can do ahead of time and put them in the fridge.
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1 stick unsalted butter
1 medium sized sweet onion, finely chopped
1/4 c flour
1 ts kosher salt
1/2 ts freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups; heated (or jarred stock if needed). Be sure it is steaming hot. (Can use up to four cups for a large crowd)
1 tb heavy cream
In a large (10 to 12-inch) pan, cook the butter and onions over medium heat for 20 to 30 minutes, until the onions brown. Take your time. See the note for making ahead of time.
Sprinkle the flour into the pan, whisk well, then add the salt and pepper. Cook for 3 minutes, whisking occasionally. Add the hot chicken stock mixture, and cook uncovered for 4 to 5 minutes until thickened. Add cream. Season, to taste, and serve.
Notes: You can brown the onions the day before in the butter, then put them in a jar and put them in a fridge. Reheat in a skillet till bubbling on Thanksgiving Day before adding the flour.