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Roasted Red Pepper-and-Vidalia Onion Gravy:

1 large Vidalia onion, halved vertically 1 large sweet red bell pepper, halved and seeded 1 tablespoon olive oil Non-stick aluminum foil 1/4 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

Dice 1 onion half; set aside. Cut remaining onion half into slices. 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. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside. Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.

Yield: 3 cups


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