Jacinda's StoryWhenever I roast any type of meat/poultry, I love to make gravy with the drippings but there were times when I want to make delicious gravy but didn't have any drippings on hand.
It took a while to trial and error to come up with this recipe for a savory gravy without drippings. And while nothing beats drippings gravy, this recipe still has a deliciously rich flavor thanks to the secret ingredient - butter sauteed onions.
To get the full flavor of the onion, they must be sauteed for about 12-15 minutes and then pureed to release their full flavor and to keep the gravy smooth.
white or yellow onion
butter, room temperature
all purpose flour
stock (any kind - chicken, beef, vegetable, etc)
1Peel and coarsely chop the onion into rings or chunks.
2In a saucepan over medium to medium-low heat, add the stick of butter until melted then add the onion. Stirring occasionally, sauté the onion for 12-15 minutes until they are translucent and super soft.
3Remove the onion from the pan, allow to cool slightly and puree in a food processor until smooth. There should be some butter left in the pan.
4Meanwhile, add flour, a few tablespoons at a time, to the butter and whisk to form a roux or paste-like consistence. Add the onion puree and a bit more flour to keep the roux consistency. NOTE: You may not use the full cup of flour, the amount you use will vary.
5Add about 1/4 cup of stock, then a bit more flour, again to keep the roux. Next you will add the remainder of the stock and bring to a slow boil, whisking frequently.
6Add salt and pepper to taste. Continue to boil for another 10 minutes or so until the gravy has thickened.
*If the gravy becomes too thick, you may whisk in a bit of water to thin it out.
*If the gravy is not thick enough, take about 1 cup of gravy out of the pan, into a bowl and add 1-2 tablespoons of flour, whisking vigorously to prevent lumps, then add back to the gravy to thicken.