“I adapted this recipe from the Barefoot Contessa and removed the heavy cream and added extra cognac! The result is so tasty, you’ll practically want to drink it!” –Michael, Twin 4th Generation
- ¼ pound (1 stick) unsalted butter
- 1 ½ cups chopped yellow onion (2 onions)
- ¼ cup flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups chicken stock plus defatted turkey drippings, heated
- 2 tablespoons Pierre-Ferrand Memorable Cognac
- Add chicken stock to defatted turkey drippings, whisk to incorporate drippings, and heat in a saucepan.
- In another large (10 to 12-inch) sauté pan, cook 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.
- Sprinkle flour into the pan, whisk in, and add the salt and pepper. Cook for 2 to 3 minutes.
- Add the hot chicken stock mixture, Cognac and cook uncovered for 4 to 5 minutes until gravy has thickened.
- Season to taste with salt and pepper and serve. Enjoy!