One time on Usenet, "jmcquown" > said:
> sf wrote:
> > On Fri, 22 Oct 2004 01:23:00 -0500, "jmcquown"
> > > wrote:
> >
> >> Of course you can have it with brown gravy... that's another thang
> >> we do with it down here in the southern US <G>
> >
> > Do y'all do a real brown gravy or is it the "quick" type?
> >
> > sf
> > Practice safe eating - always use condiments
>
> Real brown gravy. Heat 2 Tbs. pan drippings (add butter if necessary) over
> low heat until lightly browned. Add 1/2 sliced onion and saute until light
> brown. Remove the onion and stir in 2 Tbs. flour. Cook over low heat,
> stirring constantly, until flour is deep brown. Gradually add 1 c. beef
> stock or broth. Cook, stirring constantly, until thickened. Season with
> salt & pepper to taste. Makes 1 cup brown gravy.

Sounds lovely, but what happens to the onion?


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF