Vidalia Cream Gravy

This image courtesy of Joseph DeLeo

This creamy, sweet onion gravy reminds me of the pan gravy often served with fried chicken and biscuits—but a bit more refined.

NotesDo Ahead:

The gravy can be made up to 1 day in advance. Cover and refrigerate. Reheat gently just before serving.


Total Timeunder 4 hours

Make Ahead RecipeYes

Taste and Texturecreamy, savory, sweet

Type of Dishsauces


  • 4 tablespoons (½ stick) unsalted butter
  • 1 vidalia or other sweet onion, finely minced
  • ¼ cup instant flour such as Wondra or Shake & Blend
  • 2½ cups Turkey Stock for Gravy
  • ½ cup heavy (whipping) cream
  • Kosher or sea salt
  • Freshly ground white pepper


  1. In a 2½-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the onion, cover, and cook until soft but not browned, about 5 minutes.

  2. Meanwhile, in a small bowl or measuring cup, whisk together the flour and ½ cup of the stock and stir until the flour is dissolved.

  3. Raise the heat to medium-high, add the remaining 2 cups stock and the cream to the pan with the onions, and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Season to taste with salt and pepper. Keep warm until ready to serve.


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