🍽️ OUR RECIPES & CULINARY HISTORICAL CONTENT ARE FREE
We’re proud to share our collection of recipes and historical stories at no cost.
If you enjoy what we do and would like to help us continue this work,
a small $7.00 donation is greatly appreciated.
🙏 Thank you for supporting the preservation of culinary and American history.
Sweet Onion Southern Gravy with Pork Tenderloin
If you have never experienced Vidalia Onion Gravy you have missed the best of the south. The recipe is perfect when paired with chicken, pork or veal. The whole key is to swet the onions low and slow to draw out the maximum moisture and flavor.
PREPARATION 45 minutes to 1 hour – makes 4 to 6 servings
EQUIPMENT: 11-inch Gourmet or Sauté Skillet with Vented Lid
INGREDIENTS:
- 1½ pounds chicken, pork or veal
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ¼ cup brandy
- 1 tablespoon Dijon mustard
- 4 cloves garlic minced
- 1 large Vidalia onion sliced
- 1 tablespoon butter
- 2 cups chicken stock
- 1 tablespoon chicken bullion
DIRECTIONS
Over medium heat 275-300ºF brown the meat in butter and olive oil, about 15 minutes, turn and brown the other side about 10 -12 minutes. Remove the meat from the skillet and keep warm.
Deglaze the skillet with brandy and stir in mustard. Reduce the heat to medium-low 225ºF and add the garlic and onions. Cover and open the vent. Swet the onions down to release their natural juices. Check to be sure the onions are not browning, and adjust the heat accordingly, you just want to cook the onions long enough to release their juices and mix with the meat juices. Add the butter and continue to cook until the onions are cooked thoroughly. Cook for a total of 12 to 15 minutes.
Stir in the chicken stock and 1 tablespoon of chicken bouillon. Stir to combine. Add back the meat and continue simmering for about 10 minutes.
SERVING
Serve with vegetables cooked the waterless way, and mashed potatoes, or over rice or egg noodles. Hot peppers added to the gravy takes it to another level.
