Caramelized Onion Make-Ahead Gravy
Our Test Kitchen cooks got the idea for this game-changing gravy from legendary cookbook author and TV host Ina Garten, who uses caramelized onions for extraordinary depth of flavor. The gravy base can be made up to a week ahead and stored in the refrigerator, so you can quickly assemble the gravy using the turkey pan drippings at the last minute.
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 Tbs. finely chopped fresh sage
- 1/3 cup (2 oz./60 g) all-purpose flour
- 3 cups (24 fl. oz./750 ml) chicken stock
- Pan drippings from roasted turkey
- 1 cup (8 fl. oz./250 ml) white wine
- Kosher salt and freshly ground pepper
In a saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until golden and caramelized, about 15 minutes. Add the garlic and sage and cook until fragrant, about 1 minute more. Sprinkle the flour evenly over the onions and stir until combined. Whisking constantly, slowly pour in the chicken stock. Bring to a boil, reduce the heat to a simmer and cook until thickened, about 5 minutes.
Strain, if desired, and set aside to let cool to room temperature. Transfer to a covered container and refrigerate until ready to use.
After the turkey is cooked, transfer it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, scraping up any browned bits on the pan bottom. Slowly whisk the gravy base into the pan. Simmer until the gravy is smooth and thickened slightly, about 5 minutes. Season with salt and pepper and serve hot. Makes about 3 cups (24 fl. oz./750 ml).
Williams Sonoma Test Kitchen