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Roasted Red Pepper and Vidalia Onion Gravy

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Description Edit

Contributed by Catsrecipes Y-Group

  • Yield: 3 Cups

Ingredients Edit

Directions Edit

  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.

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