1. In a large (10 or 12-inch) sauté pan, melt the butter and then add the onion. Cook over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Do not rush this; well-cooked onions create the best flavor.

2. Sprinkle the Cup4Cup flour into the pan and whisk it in well. Be sure there are no large lumps. Cook for 2 to 3 minutes, stirring frequently, scraping the bottom of the pan with a wooden spoon to prevent scorching and large lumps.

3. Slowly whisk in the hot stock and, if desired, Cognac or brandy. Once all stock is added, bring the gravy to a boil. Once at a boil reduce to a simmer and cook uncovered, for 4 to 5 minutes, until thickened.

4. Season gravy with salt and pepper to taste.

5. Transfer gravy to a sauce pot with a lid to hold warm or serve immediately.
6. Sprinkle in chopped parsley just before serving.

Chef’s Notes/Tips:

• If using pan drippings, be sure that you have separated the drippings from the fat first. Discard any fat. Use only the pan drippings or juices.

• If you do not have enough pan drippings to equal 2 cups, add enough stock to make it equal 2 cups.

• Is your gravy too thick? Slowly whisk in a little extra stock or water to the desired consistency.

• You can store the gravy, covered tightly, in the refrigerator for several days. Heat it slowly before serving.