This is the homemade gravy I make every Thanksgiving by demand of the family. Remember, the flour must go in the melted butter and cook before adding stock. That’s the key to avoiding lumps. Let the flour absorb the fat from the butter as it cooks and the flour will not clump together.
1 stick unsalted butter
1 medium sized sweet onion, finely chopped
1/4 c flour
1 ts kosher salt
1/2 ts freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups; heated (or jarred stock if needed). Be sure it is steaming hot.
1 tb heavy cream
1. In a large (10 to 12-inch) pan, cook the butter and onions over medium heat for 20 to 30 minutes, until the onions brown. Take your time. See the note for making ahead of time.
2. Sprinkle the flour into the pan, whisk well, then add the salt and pepper. Cook for 3 minutes, whisking occasionally. Add the hot chicken stock mixture, and cook uncovered for 4 to 5 minutes until thickened. Add cream. Season, to taste, and serve.
Notes: You can brown the onions the day before in the butter, then put them in a jar and put them in a fridge. Reheat in a skillet till bubbling on Thanksgiving Day before adding the flour.