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This recipe is courtesy of Barefoot Contessa (Ina Garten) om the food newwork. I made it for Christmas dinner with my family and my mom said it was the best part of the meal.


  • 1/4 pound (1 stick) unsalted butter
  • 1 1/2 cups chopped yellow onion (2 onions)
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Defatted turkey drippings plus chicken stock to make 2 cups, heated
  • 1 tablespoon Cognac or brandy
  • 1 tablespoon white wine, optional
  • 1 tablespoon heavy cream, optional


  • In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
  • Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
  • Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
  • Add the wine and cream, if desired.
  • Season, to taste, and serve.

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