• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
• 1/2 cup diced onion
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup broth or stock, any flavor
• 1 tablespoon whole milk

In a medium sauce pan, melt the butter. Once hot, add the onion and a big pinch of salt and cook until softened, about 5 minutes. If you want chicken gravy as dark as the photos, continue cooking the onion until caramelized.Stir in the flour and and salt and cook for 1 minute.Slowly whisk in the broth/stock and cook until thickened, about 3-5 minutes.Remove from the heat and whisk in the milk. Serve while hot.