Ingredients (yields 1 qt of gravy)
4 tbsp unsalted butter, divided
1 1/2 cups finely diced onion
1 large clove of garlic, mined
1/3 cup flour
1 cup apple cider
1 tsp Worcestershire sauce
1/4 tsp salt (to taste)
3 cups chicken stock
1/4 cup fresh Freeman Herbs Organic Sage, chopped
fresh ground black pepper (to taste)
Add 1 tbsp of butter into a pan and sautee your onions for about 25 minutes on low-medium heat, or until they are soft and browned.
Add in your garlic and saute for about 2 minutes. At this point, add the rest of your butter into the pan and as it slowly melts, add in your flour. Ensure you are continuously stirring to avoid clumps.
Cook the roux mixture for about 15 minutes. Keep stirring, you want this mixture to reach a rich amber-brown colour.
Slowly stir in your apple cider, Worcestershire sauce, and salt, and stir until combined and smooth.
Add in your sage and chicken stock and combine. Bring up the gravy to a simmer, gently.
Simmer the gravy for about 10 minutes or until it has thickened, just enough to coat the back of a spoon.
If making this gravy ahead of time, refrigerate and reheat when you're ready to eat.