Ingredients
* 1/4 pound (1 stick) unsalted butter
* 1 1/2 cups chopped yellow onion (2 onions)
* 1/2 tsp freshly ground black pepper
* Defatted turkey drippings plus chicken stock to make 2 cups, heated
* 1 tbsp Cognac or brandy
* 1 tbsp white wine, optional
* 1 tbsp heavy cream, optional
Directions
1.
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
2.
Don't rush this step; it makes all the difference when the onions are well-cooked.
3.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
4.
Cook for 2 to 3 minutes.
5.
Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
6.
Add the wine and cream, if desired.
7.
Season, to taste, and serve.
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