I made a crown roast pork for our Christmas dinner and decided to try this recipe for gravy which can be made ahead to save time on a busy cooking day.
This gravy recipe was a great time-saver, and a tasty accompaniment to the pork roast. It’s definitely a keeper!
- 1/2 cup unsalted butter
- 1 1/2 cups finely chopped yellow onion
- 1/4 cup all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 cups turkey or chicken stock, heated
- 1 tbl. heavy cream
In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. (Don’t rush this step; it makes all the difference when the onions are well cooked.)
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream and serve. (Alternatively, you can cool the gravy and transfer it to a freezer-safe container or bag. Thaw in the refrigerator overnight, and warm up over low heat before serving. Add a splash or two of chicken or turkey stock to thin out, if needed.)
This recipe yields approximately three (3) cups of gravy. You may want to double it if you have a large number of dinner guests.
Source: Adapted from a Brown Eyed Baker recipe