Traditional gravy, with onions, using turkey stock
- ½ spanish onion, cut into small dice
- ¼ cup turkey fat or drippings or butter
- 4 to 6 tbls all-purpose flour
- 1 quart turkey stock
- salt to taste
- lemon juice or white wine vinegar to taste
In a medium saucepan, combine the onion and fat over medium heat and cook until the onions are completely tender and just beginning to brown (if you want to brown them, go ahead), 5 or 10 minutes.
If you want a thin gravy, add 4 tablespoons of flour, for a thicker gravy, add 6 tablespoons. Continue to cook the onions with the flour till the flour lightly browns and loses its raw smell.
Turn the burner to high and pour in the stock, whisking continuously as you do.
Keep cooking until the gravy comes to a boil and thickens. Season with salt to taste. Skim and discard any foam that collects on the side of the pan. Add a few drops of lemon juice or white wine vinegar.