1½cups(341g)water or broth - chicken, beef, or veggie (see notes)
1-2tablespoonsbutter
½teaspoontable salt
¼teaspoonfreshly ground black pepper
Instructions
Pre-heat a medium to large size skillet over medium heat on the stove. The heavier the skillet, the better. Add 1 tablespoon olive oil, then 2 medium onions, peeled and sliced thinly, stirring frequently, especially during the beginning and the end, until they caramelize and turn brown. This may take between 30-45 minutes and can be done ahead of time. The onions should have cooked down to approximately 1/2 cup.
Place onions into a blender. Add 1½ cups water or broth of your choice to the same skillet you used for onions. Boil until all brown bits have dissolved into the water or broth. Add water or broth to blender containing onions saving back about a fourth cup.
Starting at a slow speed and progressing to high, blend until smooth. Open the blender and clean the sides with a spatula. Add 1-2 tablespoons butter for smoothness. Keep blending. Add more liquid if the gravy is too thick for your taste. If you add herbs, sour cream, or yogurt, do it last and blend until smooth.
Add ½ teaspoon table salt and ¼ teaspoon freshly ground black pepper to taste. (If your broth is extra salty, you may not want to add any salt) My husband requires lots of pepper so there's that, too.
Notes
*I prefer to use homemade broth or stock so I know exactly what's in it.*If adding sour cream and yogurt, start with a couple of tablespoons.