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Roasted Onion & Garlic Gravy

Roasted Onion & Garlic Gravy

Course: 
Sauce
Cuisine: 
American
Serves: 
6
Prep Time: 
5
 minutes
*
Cook time: 
30
 minutes
 hours
*
Olive Oil
Ingredients
2 (14.5oz)
 Cans fire roasted diced tomatoes
1 Pkg
 Aneto chicken broth
1 Tbsp
 Tomato paste
½ Tsp
 Chili powder
½ Tsp
 Onion powder
1 Tsp
 Cumin
15.5 Oz
 Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
 Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
 Cooked Matiz paella rice

1 each. large yellow onion, peeled and sliced

6 each. garlic cloves, peeled

2 tbsp. olive oil

½ tsp. salt

¼ tsp. black pepper

1 each. sprig fresh thyme

1 each. sprig fresh rosemary

4 tbsp. butter

¼ cup. all-purpose flour

2 ½ cups. Aneto Chicken Broth

Salt and pepper, to taste

Instructions:
  1. Preheat the oven to 425°F and line a large baking sheet with aluminum foil.
  2. Place the onion and garlic on the prepared baking sheet, spreading out in an even layer.
  3. Drizzle the onion and garlic with olive oil and season with salt, pepper, thyme, and rosemary. Place in the oven and roast for 20 minutes or until the veggies are tender and brown.
  4. Melt butter in a large skillet over medium heat. Once melted, add the roasted onion and garlic (along with any pan drippings), and, using a potato masher, smash the garlic and onion.
  5. Add the flour to the skillet and stir to combine the roux. Cook for 1 minute, stirring occasionally.
  6. Add the broth to the skillet, whisk to combine, and bring to a simmer. Once simmering, cook for 10 minutes, whisking frequently, until the gravy has thickened. Season to taste with salt and pepper before serving.
sliced carrots

About this recipe

This Roasted Onion & Garlic Gravy is the perfect accompaniment to your holiday turkey roast. The natural flavor and ingredients of Aneto’s Chicken Broth make for excellent gravy, elevated and enhanced, deliciously, by the roasted onion and garlic.

Chiveschopped celery