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
In a large saucepan, melt the butter in the olive oil.
Add the YUMYIN and mix well.
Stir in the flour and cook for about 2 minutes.
Add the chicken stock and cook, whisking frequently, until the gravy is thickened, 7 to 8 minutes.
Stir in the heavy cream and simmer the onion gravy over moderate heat for about 5 minutes.
(Optional - you want it smooth or chunky?)Transfer the onion gravy to a blender and puree until smooth.
Season with salt and black pepper.
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.