caramelized onion gravy

If you’re like me. one of the main problems with preparing the Thanksgiving meal is that so much of it needs to be done at the last minute, from mashing the potatoes to making the gravy to carving the turkey. So I thought I’d share one of my favorite do-ahead recipes: Caramelized Onion Gravy. It’s perfect for the time-stressed cook because it can be made the day before. It’s rich dark color with a hint of sweetness comes from the browned onions and it’s silky texture makes it the perfect topping for mashed potatoes and turkey. The recipe was featured in the Cooking Club magazine. I’ll be making it this afternoon and I thought you might enjoy having the recipe also.

1 (32 oz.) carton lower-sodium chicken broth
Giblets from turkey (without the liver)
¼ cup butter
3 large onions, quartered, thinly sliced crosswise (3 cups)
½ teaspoon sugar
¼ cup all-purpose flour
¼ teaspoon dried sage
½ teaspoon salt
¼ teaspoon pepper

Simmer the broth and giblets in medium saucepan over medium-low to low heat 30 minutes. Strain broth and reserve; discard giblets.

Meanwhile, melt butter in medium saucepan over medium heat. Add onions, stir to coat. Cover and cook 5 minutes or until wilted. Sprinkle with sugar. Increase heat to medium-high; cook, uncovered, 10 to 15 minutes or until onions are golden-brown, stirring frequently and adjusting heat as necessary. Stir in flour, cook 1 minute, stirring constantly. Whisk in broth; bring to a boil. Reduce heat to medium; boil 8 to 10 minutes or until of desired consistency. Stir in sage, salt and pepper. Cover and refrigerate until ready to serve. Reheat until warm; stir in any drippings from the roasted bird or meat before serving, if desired.

Makes about 3 cups.