The sweet Vidalia® onion adds both richness and flavor to this virtually fat-free gravy. Shallots replace troublesome garlic and add depth as well. Everyone will love it!
Ingredients
For 6 cups (roughly 12 half-cup servings), you will need:
| 2 tablespoons olive oil or canola oil |
| 2 large Vidalia onions, thinly sliced |
| 2 large shallots, thinly sliced |
| 1/2 teaspoon salt |
| 2 cans (14.5 ounces each) reduced-sodium chicken broth, divided |
| 1/2 teaspoon dried thyme, crushed |
| 1 teaspoon Gravy Master® |
Directions
In a large nonstick skillet, heat oil for 1 minute over medium heat. Add onions and shallots, and cook for 2 minutes, stirring frequently. Reduce heat to low and cook for 15 to 20 minutes more, or until the vegetables are golden brown, stirring occasionally. Sprinkle with salt, and set aside to cool.
Transfer the vegetable mixture and 1/2 cup of the broth to a food processor, and process until smooth. With motor running, gradually pour in about 1-1/2 cups of the broth (or however much the food processor will handle without overflowing), and process until thoroughly combined.
Transfer the gravy to a large saucepan. Add the remaining broth, thyme, and Gravy Master. Heat to boil at medium heat. Adjust seasoning and color to taste. Serve immediately.
Developed by Pat Baird, M.A., R.D.
