Here is a down-home gravy recipe and a great accompaniment to fried chicken. Its rich color comes from a roux made with browned, instead of raw white, flour.
- 3-4 tbsp. reserved oil with browned bits from skillet used to fry chicken or peanut oil
- 1 small vidalia or other sweet onion, peeled and chopped
- Freshly ground black pepper
- 6-7 tbsp. Browned Flour
- 3 cups rich Chicken Stock, preferably homemade
- Heat 1 tbsp. of oil in a large cast-iron skillet over medium heat. Add onions, season to taste with pepper, and cook, stirring often with a wooden spoon, until onions are soft, 4–5 minutes. Transfer onions to a small bowl and set aside. Wipe any remaining onion bits from skillet with a damp paper towel.
- Add remaining 2-3 tbsp. oil and 5 tbsp. of the browned flour to skillet and cook over medium heat, stirring constantly, until oil has been absorbed by the flour and mixture looks sandy, about 10 seconds. Add 1 cup of the stock and stir constantly until smooth. Add 1⁄2 cup of the stock and 1 large pinch of the browned flour and cook, stirring constantly, until gravy begins to thicken, about 3 minutes. Repeat process 3 more times with remaining stock and browned flour. Add reserved onions to gravy and season to taste with salt and pepper. Keep warm over lowest heat.