About the Recipe
This is single-handedly one of Mom's most requested recipes at any holiday gathering. It is luscious, rich, and always has everyone asking for a copy of the recipe before they leave! I can't remember if it was Mom who saw Ina Garten make this on the television show, Barefoot Contessa, or me who saw it first, but I do know that one of us discovered it (during the time I affectionately call our "Food Network Era") and shared it with the other enthusiastically. Ever since then, this gravy has been a staple on our Thanksgiving, Christmas, and Easter tables.
Ingredients
2 sticks unsalted butter
3 cups onion, finely diced
1/2 cup all-purpose flour
2 tsp kosher salt
1 tsp pepper
Turkey drippings and/or stock to equal 4 cups, heated
2 tbsp cognac
2 tbsp white wine
2 tbsp heavy cream
Preparation
Step 1:
In a large sauté pan, cook the onions over medium heat for 12-15 minutes until golden. (Lisa would emphasize how important it is not to rush this step, and to not be afraid to let the onions caramelize a little. It's what gives the gravy so much better flavor!)
Step 2:
Sprinkle flour over the onions and whisk in, adding salt and pepper. Cook for 2-3 minutes.
Step 3:
Add hot drippings/stock and cognac and cook for 5-6 minutes, until thickened. Then add the wine and cream. Season to taste.