Onion Gravy

Sauce Fanatic

3 tablespoons extra-virgin olive oil 2 large yellow onions, or 3 medium, thinly sliced ½ teaspoon kosher salt 2 ½ cups beef or chicken stock, heated 1 tablespoon Worcestershire sauce 2 tablespoons all-purpose flour Freshly ground black pepper, to taste

Heat the oil in a large skillet over medium-high heat. Add the onions and salt and cook until soft and light caramel in color, about 20 minutes. Lower the heat as needed to prevent burning.

Add 1 cup of stock to the pan along with the Worcestershire sauce and cook until mostly evaporated and onions have turned dark caramel in color.

Whisk the flour with ¼ cup of hot water. Pour over the onions and stir vigorously to incorporate. Cook for about 1 minute. Slowly stir in the remaining stock and bring to simmer. Continue to cook until the gravy is as thick as you'd like.