Carmelized Onion & Balsamic Gravy

Cooking Time: 10 Min    Servings: 6

Products needed:

Traditional 18 Year Balsamic Vinegar

Ingredients:

• 5 1/2 c (or more) canned low-salt chicken broth (or Turkey Stock)
• 1 onion, quartered
• 1 bay leaf
• 4 tablespoons Olive Scene Butter Extra Virgin Olive Oil
• 2 large onions, halved, thinly sliced
• 1 tablespoon plus 1 tsp chopped fresh rosemary
• 1 tablespoon plus 1 tsp chopped fresh sage
• 1/3 c all purpose flour
• 1/2 c Olive Scene Traditional 18 Year Balsamic Vinegar*

*can also use dark chocolate, Espresso, or Fig

Directions:

1. Combine turkey neck and giblets, 5 1/2 c broth, quartered onion and bay leaf in saucepan.
2. Simmer until reduced to 3 c liquid, skimming occasionally, about 1 hour. 
3. Add Butter oil to large skillet over medium-high heat.
4. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. 
5. Add flour; stir 1 minute. 
6. Gradually whisk in turkey stock.
7. Boil until gravy thickens, stirring often, about 3 minutes.
8. Add 1 teaspoon each rosemary and sage.
9. Pour juices from roasting pan into large glass measuring cup; spoon off fat.
10. Add juices to gravy. 
11. Add vinegar to roasting pan.
12. Bring vinegar to simmer over medium heat, scraping up browned bits.
13. Pour mixture into heavy small saucepan. 
14. Boil until reduced to 1/4 c, about 3 minutes; add to gravy. 
15. Re warm gravy; thin with more chicken broth, if desired. Season with salt and pepper.