This is an AWESOME find.  Sometimes you need more gravy for the leftovers, right?  And what do you do when there are no more drippings?  THIS!

Serves 1 cup


  • 4 Tbsp. olive oil

  • ¾ cup chopped white or yellow onion (roughly 1 small onion)

  • 2 Tbsp. flour

  • 1 cup broth, any flavor (chicken, beef, vegetable)

  • 1 Tbsp. non-fat half-and-half or milk

  • 1 Tbsp. Kitchen Bouquet (or enough to darken the gravy to your taste)

  • Salt to taste


  1. In a large sauce pan, heat the oil. Cook the onion until lightly browned, roughly 5-8 minutes.

  2. Whisk in the flour and cook for 1 minute.

  3. Whisk in the stock and cook uncovered until thickened, roughly 5 minutes.

  4. Whisk in the cream or milk and season with salt to taste (I use roughly ½ tsp.). Serve while hot.*


* You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot.

* If you have picky eaters who won’t eat onion chunks or if the onions get a little overdone, strain the onions before serving.