Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Hands-on Time
20 Mins
Total Time
1 Hour 15 Mins
Yield
Makes about 2 cups

Browned gravy creates the base for rich Caramelized Onion Gravy. It retains all the savory flavor of traditional gravy but without all the fat.

 

How to Make It

Step 1

Sauté onion in hot oil in a 3-qt. saucepan over medium heat 6 to 8 minutes or until golden brown.

Step 2

Place Browned Flour in a bowl; gradually whisk in milk until smooth. Add milk mixture to onion, and cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Whisk in soup base and pepper until blended.

Step 3

Note: We tested with Superior Touch Better Than Bouillon Chicken Base.

Chef's Notes

We tested with Superior Touch Better Than Bouillon Chicken Base.

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Ratings & Reviews

Janine's review

CookingLola
February 25, 2016
I'm not sure why emccrea's gravy turned out gritty.  I followed the recipe and it resulted in a velvety smooth rich gravy that had a nutty flavor from the browned flour. LOVED it!  

emccrea's Review

Janine
March 20, 2014
This was the nastiest gravy I think I've ever made. The browned flour just gave it a really grainy/gritty texture and it definitely needs salt.

CookingLola's Review

emccrea
November 23, 2013
N/A