1 cup yellow onion, diced small
1/4 cup bacon grease
1/4 cup all purpose flour
4 cups canned tomato filets
2 cups chicken stock
1 teaspoon dried thyme leaves
1 teaspoon cracked black pepper
1 1/2 teaspoons sugar
1 tablespoon salt (or to taste)
Heat pot over medium heat and sauté onions in bacon grease until golden.
Add flour and continue stirring until “wet sand” appearance is achieved.
Add tomatoes and stir until warmed through.
Add chicken stock, spices and sugar; lower heat to simmer and simmer until flour taste is gone.
Add more stock if gravy becomes too thick.
Pulse with an immersion blender; desired consistency should be a chunky puree.
Makes – 1 quart