Homemade Gravy

Alas, I have no picture of the gravy, so here's a picture of the ingredients you need to make it.

This recipe is essentially Ina Garten's Homemade Gravy Recipe, minus the Cognac.  She has lots of great cookbooks, and let me tell you, every single recipe I've ever tried has turned out delicious!

Ingredients

1/4 pound unsalted butter (1 stick - and if all you've got is regular salted butter, use it, but maybe start with 1/2 teaspoon salt for seasoning)

1 1/2 cups chopped Vidalia onion (about 2 onions - and yellow onions would be fine)

1/4 cup unbleached all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups chicken stock, hot (just measure it out and nuke it in the microwave - if you are tripling this recipe like I did for the Christmas party, I think it's easier to let it heat up on the stove top.)

1 tablespoon heavy cream (optional)

Directions

In a large skillet, cook the butter and onions on medium-low heat for 12-15 minutes. This low and slow cooking will make for a delicious gravy.

Whisk in the flour, then add the salt and pepper. Cook for 2-3 minutes. Add the hot chicken stock and cook, uncovered, for 4-5 minutes, until thickened. Remove from heat and whisk in cream.