We are currently sold out and looking for a new facility to cook YUMYIN

Caramelized Onion Gravy

Adapted from Food&Wine.com

Like regular gravy, this goes great on everything. But it's better because it's caramelized onion gravy.


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 Cup YUMYIN
  • 1/4 cup all-purpose flour
  • 1 quart chicken stock or low-sodium broth
  • 1 cup heavy cream
  • Salt and freshly ground black pepper


  1. In a large saucepan, melt the butter in the olive oil.

  2. Add the YUMYIN and mix well. 

  3. Stir in the flour and cook for about 2 minutes.

  4. Add the chicken stock and cook, whisking frequently, until the gravy is thickened, 7 to 8 minutes.

  5. Stir in the heavy cream and simmer the onion gravy over moderate heat for about 5 minutes.

  6. (Optional - you want it smooth or chunky?)Transfer the onion gravy to a blender and puree until smooth.

  7. Season with salt and black pepper.

  8. Return the onion gravy to the saucepan and simmer until it is reduced to 5 cups, about 5 minutes.

    Note - This onion gravy can be refrigerated for up to 4 days.