Gluten Free Homemade Gravy
With slow cooked onions, lots of butter, and a splash of brandy, this rich and flavorful Gluten Free Homemade Gravy is the perfect complement to mashed potatoes, baked chicken, and even the Thanksgiving turkey.
Gluten Free Homemade Gravy: A Tried and True Recipe
It’s no secret that I’m kind of obsessed with Ina Garten. I think she is fabulous, and I want to be her when I grow up. Writing cookbooks, hosting elegant dinner parties for her friends and family, vacationing in Paris with her husband and staying in their very own apartment… sign me up! But, in the meantime, I’ll make a gluten free version of her onion and brandy gravy.
I’ve been making this gravy for years, even before I was gluten free, and while I have made a few tweaks to it, the gravy still turns out great every single time. Instead of using homemade chicken stock, I use store bought (sorry, Ina!), and I obviously use gluten-free flour instead of all-purpose flour.
I also make a beef version of my gluten free homemade gravy with store bought beef broth and some Better Than Bullion Beef Base. Believe me when I tell you that I could eat either gravy out of bowl with a spoon. It’s out of this world good!
What’s In Gluten Free Homemade Gravy?
As I just alluded to, the nice thing about this gravy is that you can use pretty much any stock you would like – beef, chicken, turkey, etc. It’s the copious amount of butter and caramelized onions that add tons of flavor to the gravy, no matter what stock you use.
What really makes this gluten free homemade gravy so rich and delicious is the addition of brandy. Just one tablespoon makes all the difference, so don’t leave it out! Brandy doesn’t really go bad, to my knowledge, so you’ll have plenty the next time you make some more gravy.
As a side note, I tried this once gravy without brandy, and it tasted really…flat. It honestly tasted more like butter than anything else. And while I have no problem with things tasting like butter (ahem, my Sour Cream Mashed Potatoes), I like my gravy to have a little more flavor than that.
Adding just a tablespoon of brandy to the gravy brings out the flavor of the onions, compliments the butter, and develops an incredibly rich, velvety texture and flavor. To die for!
Tips for Making Gluten Free Homemade Gravy
- Don’t rush browning the onions! The caramelization of the sugars in the onions is what adds tons of flavor to the gravy, and if you skip or rush this step, your gravy is just going to taste like chicken broth and brandy. So take your time on the onions and the gravy will turn out perfect every time.
- This is not the time to skimp on the butter and try to make this gluten free homemade gravy less fattening. Use the butter.
- If you are alcohol free or just really opposed to brandy, you can substitute it for some heavy cream. It will taste different, but the cream will help offset the butter.
- Make sure to taste your gravy before you serve it! You will most likely need to add more salt and/or pepper.
- The gravy can be made a few days ahead of time and kept in the fridge in an airtight container. To reheat, put in a large pan and simmer slowly, adding additional stock to thin it as needed.
- I make this gravy with chicken stock about 2 days prior to Thanksgiving and then reheat with the pan drippings from the turkey. It works perfectly!
Let’s Eat!
So remember, don’t rush the onions, don’t forget the brandy, and don’t skimp on the butter! Try it on mashed potatoes, smother it over roasted potatoes and melty cheese curds for a homemade poutine, or serve it right alongside your Thanksgiving turkey. Gluten Free Homemade Gravy is the accompaniment your table has been waiting for.
Be sure to tag me on social if you make it. Cheers to you, friend!
Gluten Free Homemade Gravy
Ingredients
- ¼ pound unsalted butter
- 2 yellow onions chopped
- ¼ cup King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 2 cups chicken broth
- 1 tablespoon brandy
Instructions
- In a large sauté pan, cook the butter and onions over medium-low heat for 20 to 25 minutes, until the onions are lightly browned. Remember, don't rush this step!
- Sprinkle the flour into the pan, whisk in, and then add the salt and pepper. Cook for 2 to 3 minutes.
- Meanwhile, heat the chicken stock in a microwave safe bowl or glass measuring cup on high for 2 minutes.
- Add the chicken broth and brandy, and cook uncovered for 4 to 5 minutes until thickened. Season to taste, and serve.
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