Caramelized Onion Gravy and Sweet Potato Angel Biscuits
Yields: 10 servings
  • 6 cups thinly sliced red onion
  • 4 tablespoons unsalted butter, divided
  • ¾ teaspoon kosher salt, divided
  • 1½ tablespoons firmly packed light brown sugar
  • 1½ cups hard apple cider
  • 1½ cups vegetable broth
  • 3 tablespoons cornstarch
  • 1½ teaspoons chopped fresh sage
  • ¾ teaspoon ground black pepper
  • Sweet Potato Angel Biscuits (recipe follows)
  • Garnish: chopped fresh sage, ground black pepper
  1. In a large cast-iron skillet, combine onion, 2 tablespoons butter, and ¼ teaspoon salt. Cook over medium-high heat, stirring frequently, until light golden brown, about 10 minutes. Add brown sugar and remaining 2 tablespoons butter; reduce heat to medium-low. Cook, stirring occasionally, until dark golden brown, 10 to 15 minutes.
  2. In a medium bowl, whisk together cider, broth, and cornstarch until smooth. Add cider mixture to onions; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, until thickened, about 2 minutes. Remove from heat. Stir in sage, pepper, and remaining ½ teaspoon salt. Serve over Sweet Potato Angel Biscuits. Garnish with sage and pepper, if desired.
Substitute hard apple cider with apple juice and omit brown sugar, if desired.
Recipe by Taste of the South at