1/2 cup (1 stick) unsalted butter
1 1/2 cup finely chopped onions
1/4 cup all purpose flour
3/4 tsp. salt
1/2 tsp. ground black pepper
2 cups turkey or chicken stock, heated
1 Tbsp. heavy cream
1) In a large saute pen, melt butter over medium heat. Add onions and cook for 12-15 minutes until lightly browned. (Do not rush this step!)
2) Sprinkle flour into pan and whisk. Add salt and pepper. Cook for 2-3 minutes. Whisk in stock and cook uncovered for 4-5 minutes until thickened. Add cream and serve.
(Note: This gravy can be frozen. When ready to use, thaw in refrigerator and reheat over the stove or microwave, adding a splash of stock to loosen the gravy).