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.