Browning the vegetables before making the gravy stock is what sets this rich sauce apart. And, just as good, the gravy can be made ahead of time. Double the recipe if you've got a gravy-loving crowd.
3 Tbs. olive oil
2 medium-sized onions, sliced
2 large carrots, cut into chunks
4 oz. white mushrooms, halved
3 cloves garlic, peeled and crushed
1 tsp. salt
½ tsp. ground black pepper
½ cup white wine
4 sun-dried tomatoes, quartered
2 sprigs fresh marjoram
1 sprig fresh thyme
2 Tbs. flour
- Heat 2 Tbs. oil in large saucepan over medium-low heat. Add onions, carrots, mushrooms, garlic, salt and pepper. Cover, and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7 to 10 minutes more, or until vegetables are browned and caramelized.
- Add wine; simmer 2 to 3 minutes, or until 2/3 of liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme and 2 1/2 cups water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain into large measuring cup, pressing on vegetables with spoon to release all liquid.
- Heat remaining 1 Tbs. oil in saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden. Whisk in vegetable liquid. Cook 3 to 5 minutes, or until gravy thickens, stirring constantly. Remove from heat, and serve with filled Cornucopias.
Makes about 2 cups