Roasted Red Pepper and Vidalia Onion Gravy

Description
Contributed by Catsrecipes Y-Group
 * Yield: 3 Cups

Ingredients

 * 1 large Vidalia onion, halved vertically
 * 1 large sweet red bell pepper, halved and seeded
 * 1 tablespoon olive oil
 * non-stick aluminum foil
 * ¼ teaspoon kosher salt
 * 3 tablespoons butter
 * 3 tablespoons all-purpose flour
 * 2 cups chicken broth
 * 2 teaspoons Creole seasoning
 * 2 tablespoons minced fresh basil leaves
 * black pepper

Directions

 * 1) Dice 1 onion half; set aside.
 * 2) Cut remaining onion half into slices.
 * 3) Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
 * 4) Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.
 * 5) Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin.
 * 6) Peel bell pepper halves, and dice 1 half.
 * 7) Reserve diced bell pepper and remaining half.
 * 8) Dice roasted onion, and set aside.
 * 9) Melt butter in a large skillet over medium-high heat.
 * 10) Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown.
 * 11) Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored.
 * 12) Stir in chicken broth and creole seasoning.
 * 13) Reduce heat to medium, and cook, stirring constantly,until thickened.
 * 14) Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
 * 15) Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.