Recipe: Brown Gravy


1 TBSP. olive oil

2 small Spanish onions, sliced or diced

5 TBSP. unsalted butter

3 TBSP. all-purpose flour

1 TSP. chopped fresh rosemary

1 TSP. chopped fresh thyme

1 TSP. chopped garlic

2 cups chicken stock or water


Freshly ground black pepper


1. Heat the olive oil over medium flame and sauté the onions for 10 to 15 minutes, until well browned. (For lighter gravy, cook for about 8 minutes.)

2. Add the butter. Once the butter is melted, whisk in the flour and cook for 3 to 5 minutes until toasted to a nice deep brown.

3. Add the herbs and garlic.

4. Slowly whisk in the stock and simmer over medium heat until the gravy thickens. Season with salt and pepper.