INGREDIENTS
| 1/4 | pound (1 stick) unsalted butter |
| 1 1/2 | cups chopped yellow onion (2 onions) |
| 1/4 | cup flour |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
| Defatted turkey drippings plus chicken stock to make 2 cups, heated | |
| 1 | tablespoon bourbon |
| 1 | tablespoon white wine, optional |
| 1 | tablespoon fresh thyme, chopped |
INSTRUCTIONS
| 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 bourbon, 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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