Homemade Gravy

		1 stick butter 1 1/2 cups chopped yellow onion (2 onions)
		1/4 cup all-purpose flour
		1 tsp. kosher salt
		1/2 tsp. freshly ground black pepper
		2 cups chicken stock, beef stock, or pan drippings, heated
		1 Tbsp. Cognac or brandy
		1 Tbsp. heavy cream (optional)

1. 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.
2. Sprinkle the flour into the pan and whisk it in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac or brandy, and cook, uncovered, for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
3. You can store the gravy, covered, in the refrigerator for several days. Heat it slowly before serving.

Camille Ebert