• 3servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/4 pound (1 stick) unsalted butter

  2. 1 1/2 cups chopped yellow onion (2 onions)

  3. 1/4 cup flour

  4. 1 teaspoon kosher salt

  5. 1/2 teaspoon freshly ground black pepper

  6. Defatted turkey drippings plus chicken stock to make 2 cups, heated

  7. 1 tablespoon Cognac or brandy

  8. 1 tablespoon white wine, optional

  9. 1 tablespoon heavy cream, optional

Instructions Jump to Ingredients ↑

  1. In a large (10 to 12-inch) saute pan, cook the butter and onions over 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.

  2. 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 mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.


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