Caramelized Onion Gravy

  Three Swingin' Chicks Recipes 

1 (32 oz.) carton lower-sodium chicken broth

Giblets from turkey (without the liver)

1/4 cup butter

3 large onions, quartered, thinly sliced crosswise (3 cups)

1/2 teaspoon sugar

1/4 cup all-purpose flour

1/4 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

 

Simmer the broth and giblets in medium saucepan over medium-low to low heat 30 minutes. Strain broth and reserve; discard giblets.

Meanwhile, melt butter in medium saucepan over medium heat. Add onions, stir to coat. Cover and cook 5 minutes or until wilted. Sprinkle with sugar. Increase heat to medium-high; cook, uncovered, 10 to 15 minutes or until onions are golden-brown, stirring frequently and adjusting heat as necessary. Stir in flour, cook 1 minute, stirring constantly. Whisk in broth; bring to a boil. Reduce heat to medium; boil 8 to 10 minutes or until of desired consistency. Stir in sage, salt and pepper. Cover and refrigerate until ready to serve. Reheat until warm; stir in any drippings from the roasted bird or meat before serving, if desired. 

Makes about 3 cups.





Copyright 2010 Janice Cole