Caramelized Onion & Cognac Gravy

It’s All Gravy From Here!

Caramelized Onion & Cognac Gravy

Side

The first time Tom and I made a turkey we were horrified when we pulled that package of parts out of the turkey. My Nana said to use them to make gravy, but we tossed them as soon as we pulled them out. Yuck! Enter Knorr’s Hunter Gravy package mix and apologies to my Nana, because I never learned to make gravy from scratch.

A few years later, I came across a recipe for Caramelized Onion Balsamic Gravy that required making turkey stock from the neck and giblets for the gravy (just like Nana said!), but we don’t like turkey gravy, so I changed up the recipe, but it still wasn’t quite perfect. I then went searching to see what the Barefoot Contessa had and found she has a recipe that uses chicken broth and cognac (or brandy). With a few tweaks, this has become our go-to gravy (although I still keep a package of Knorr’s in the pantry for gravy emergencies).

If you don’t have time to make your own broth (that would be me), add Better Than Bouillon Roasted Chicken Base to the chicken broth to pump up the flavor. I also add a touch of Kitchen Bouquet to obtain a darker color gravy, which looks more flavorful to me.

I love herbs de Provence and use them in practically everything. If you haven’t tried these, I can recommend Penzey’s brand which is made with rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram. Whichever brand you use, be sure it does not contain anise which I think overpowers everything else. Italian Seasonings or one tablespoon each of chopped fresh rosemary and chopped fresh sage are also good substitutes.

The secret to this delicious gravy is the caramelization of the onions. Don’t rush this process! Cook them over medium-low heat stirring often to get the best flavor and color. And be sure to use a fresh shallot and onion as old ones may make your gravy bitter tasting.

We love this gravy. And bonus! it is made ahead so bring it up to room temperature and reheat on the stovetop just before serving.

So, what to serve with this? Why Tom’s Mom’s Sour Cream and Cream Cheese Mashed Potatoes, of course!

Ingredients:

3 cups low sodium chicken broth
2 teaspoons Better Than Bouillon Roasted Chicken Base
1 stick (4 oz.) unsalted butter
1 large sweet onion, halved, thinly sliced
1 large shallot, thinly sliced
1 tablespoon herbs de Provence
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon Kitchen Bouquet (for coloring)
1 tablespoon Cognac
Kosher salt and coarse ground black pepper to taste

Directions:

In a small saucepan, heat chicken broth and stir in the Better Than Bouillon (if using) until dissolved.

In a large sauté pan, melt the butter over medium-low heat. Add the sliced onion and shallot and sauté, stirring frequently, for 10 minutes. Sprinkle with the herbs de Provence, a couple of grinds of black pepper, 1 teaspoon Kosher salt and continue to sauté until the onions are golden, about 10 more minutes.

Sprinkle the flour over the onions and stir to incorporate well. Continue stirring for about 3 minutes to lessen the flour flavor.

Carefully pour in the hot chicken broth. Stir in the Kitchen Bouquet and cognac.

Increase the heat to medium and bring to a boil stirring often until gravy thickens about 4-5 minutes.

Season to taste with salt and coarse ground black pepper.

If making ahead, bring to room temperature and reheat when ready to serve; thin with chicken broth if necessary.

Yields 3 cups. Recipe adapted from Barefoot Contessa Family Style.