Turkey Gravy (Make Ahead)

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Ingredients:
3 oz. unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 Tbs. all-purpose flour
4 cups chicken stock
2 Tbs. Cognac
10 large sage leaves
2 bay leaves
Kosher salt & pepper
1 cup dry white wine.

Preparation:
Melt butter in a large saucepan over medium heat.  Add onion, garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize.  Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes.  Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt and 1 teaspoon pepper.  Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally.

Set aside at room temperature for 1 hour then strain, pressing the solids lightly and then discarding them.  Refrigerate until ready to use.   The gravy base can be refrigerated up to a week or frozen for up to three months.

After turkey is cooked, remove it to a carving board to rest.  Place roasting pan on the stovetop over medium heat and add the wine.  Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the pan.  Slowly whisk in the gravy base.  Simmer for about 5 minutes, until the gravy is smooth and slightly thickened.  Adjust seasonings.

History:
Recipe comes from Ina Garten.