serves 6-8 people
1 medium sweet onion sliced fine
1 oz unsalted butter
1 oz olive oil
1 tbsp sugar
3 cups chicken broth
1/2 cube Knorr chicken bouillon
1 heaping tbsp cornstarch
3 tbsp cold water
salt and pepper to taste
1/2 tsp parsley finely chopped
Place butter and olive oil in a heavy bottom pot, heat on high for 1 minute. Add onion and sugar, stirring regularly until onions turn golden brown. Add chicken broth and bouillon cube, bring to a boil. Lower temperature and let simmer for 5 minutes. While waiting, in a separate bowl, mix cornstarch and cold water until smooth. After the gravy has simmered for 5 minutes, slowly stir cornstarch mixture into gravy pot to thicken. Add salt and pepper to taste and parsley to garnish.
This recipe is gluten free. Want to know our trick? We replaced a classic roux with cornstarch. You can do this with tons of recipes. If you would like more recipes, tips and tricks, check us out at www.chefmcfall.com.
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