Ina's Gravy Starter (Season 25, Episode 4)

1 red onion sliced
4 cloves garlic halved
6 tbsp butter
6 tbsp flour
4 cups chicken stock
2 tbsp cognac
10 large fresh sage leaves
2 bay leaves
2 tsp salt
1 tsp pepper

In a Dutch oven, saute onion and garlic in butter for 15 minutes. Sprinkle in flour stirring constantly for 1.5 minutes. Add stock, cognac, sage and bay leaves, salt and pepper and simmer for 20 minutes. Remove from heat and let stand for 1 hour. Pour. push through strainer to remove solids. Refrigerate and use; freeze for 3 months.

Add to de-glazed pan to make gravy.