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Roasted Onion and Shallot Gravy

  

Makes about 6 cups (twelve ½-cup servings)

The sweet Vidalia onion add both richness and flavor to this virtually fat-free gravy. Shallots replace troublesome garlic and add depth as well. This gravy freezes beautifully so you may find yourself making it all year long to have on-hand for last-minute meals.

2 tablespoons olive oil or canola oil
2 large Vidalia onions, thinly sliced
2 large shallots, thinly sliced
½ teaspoon salt
2 cans (14 ½ ounces each) reduced-sodium chicken broth, divided
½ teaspoon dried thyme, crushed
1 teaspoon Gravy Master

1. In a large nonstick skillet, heat the oil for 1 minute over medium heat. Add the onions, and shallots, and cook for 2 minutes, stirring frequently. Reduce heat to low, and cook for 15 to 20 minutes, or until the vegetables are golden brown, stirring occasionally. Sprinkle with salt, and set aside to cool slightly.

2. Transfer the onion mixture and ½ cup of the broth to a food processor, and process until smooth. With motor running, gradually pour in about 1 ½ cups of the broth (or whatever the food processor will handle without overflowing), and process until thoroughly combined.

3. Transfer the gravy to a large saucepan. Add the remaining broth, thyme and Gravy Master. Heat just to boiling over medium heat; adjust seasoning and color to taste. Serve immediately.

Developed by Pat Baird, M.A., R.D., National Heartburn Alliance Board Member