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Playing Sunny Anderson's Red Wine Onion Gravy


  • Pan drippings, plus butter as needed to make 4 tablespoons fat
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • Salt and freshly ground black pepper
  • 5 tablespoons flour
  • 1 cup red wine
  • 3 cups broth (turkey, beef or chicken)


Serves: Approximately 4 cups




Pour off all but 4 tablespoons fat from pan drippings. (If you don't have 4 tablespoons fat in the pan drippings, add butter to compensate.) Place the roasting pan over medium heat and saut onion and garlic until tender, 5-6 minutes. Sprinkle with a bit of salt and pepper.



Add flour and completely mix all ingredients. Cook the flour with the vegetables for about 1 minute. Add wine and scrape up all the bits stuck to the bottom of the roasting pan with a wooden spoon. Whisk in the broth and simmer until thickened, 2-3 minutes. Season with additional salt and pepper, as needed. Serve warm.



Note: Depending on the flavor you want for your gravy, you can add in any of the following ingredients to shake things up - orange juice, pomegranate juice, tarragon, rosemary, thyme, horseradish, white wine, apple cider, red bell peppers or mushrooms.