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Roasted Red Pepper-and-Vidalia Onion Gravy

Yield 3 cups


  • 1 large Vidalia onion, halved vertically
  • 1 large sweet red bell pepper, halved and seeded
  • 1 tablespoon olive oil
  • 1/4 teaspoon MORTON Kosher Salt
  • 3 tablespoons butter
  • REYNOLD'S WRAP Release Non-StickAluminum Foil
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 teaspoons Creole seasoning
  • 2 tablespoons minced fresh basil
  • Black pepper to taste

How to Make It

  1. Dice 1 onion half, set aside.

  2. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.

  3. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining bell pepper half. Finely chop onion slices, and set aside.

  4. Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook; stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.

  5. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. Combine gravy mixture, reserved finely chopped bell pepper and onion, basil, and black pepper.