Enjoy an indulgently savory onion gravy recipe that is not loaded with excess fat. Garlic, fresh thyme, and chicken stock give this easy, make-ahead sauce an aromatic presence.
Recipe yields 8 servings
In a large stockpot, heat canola oil and 1 tablespoon of the butter over medium heat until the butter melts. Add half the sliced onions, stir well, and cook for 2 to 3 minutes. Add the remaining onions and stir to coat evenly with butter. Cover pot, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
Remove cover and cook onions, stirring occasionally, for about 30 minutes, or until they are golden.
Add 1/2 cup of the chicken stock and scrape up the browned bits; add the garlic, thyme, salt and pepper. Stir well. Sprinkle the flour over the onions and cook for 1 minute. Add the remaining chicken stock, stir and simmer until thickened. Cook for 5 minutes, then add remaining 1 tablespoon of butter and balsamic vinegar. Stir to incorporate, remove from heat and let cool. Serve immediately.
Can be made 3 days ahead and stored covered and refrigerated. Before serving, reheat in a small saucepan over medium heat, stirring occasionally, until heated through.