Thursday, November 20, 2008Onion Gravy

1 1/2 cups stock (beef, chicken, or vege)
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup butter

Use half the butter to saute the onions until translucent. Add the other half of the butter then the flour to make the roux (the best way to make a good roux is to use a whisk).

Add the stock and continue to whisk until desired color and consistency. If the onions are finely chopped and cooked for the right amount of time, you don’t even notice them in the gravy.

Source: http://www.allrecipes.com