• 4 tbsp. unsalted butter, divided
• 1-1/2 cups onion, finely diced
• 1 large garlic clove, finely minced
• 1/3 cup flour
• 1 cup apple cider
• 1 tsp. Worcestershire sauce
• 3 cups chicken broth/stock (stock is made with bones and richer)
• handful of fresh sage leaves (10-15 leaves)
• kosher salt and freshly ground black pepper to taste

In a heavy saucepan add 1 tbsp. butter and the onions. Saute the onion medium to medium-low for about 30 minutes until nicely browned. Add the garlic and cook for another few minutes.

Melt 3 tbsp. butter in the saucepan and slowly add the flour, stirring frequently. Cook for about 5-10 minutes; slowly add the apple cider, Worcestershire sauce, salt and pepper to taste, stirring until the gravy is smooth.

Add the chicken stock and the sage leaves and gently bring to a simmer; cook until it is thickened and coats the back of a spoon.

Strain out the onions and sage leaves; cool and freeze or serve right away.

There’s a hint of apple cider and the sage leaves really finished it off nicely.

Recipe by cookingwithauntjuju.com