Onion Gravy (Chef Jean-Pierre Style)

Steps

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1. 1
   Cut the sweet onion, leek whites, and shallots into short strips or thin slices, keeping the pieces small and easy to eat.
   ▶ ≈3:29
2. 2
   Heat clarified butter (or oil) in a pan, add the onions with a bit of salt to draw out moisture, and sauté until deeply caramelized.
   ▶ ≈5:15
3. 3
   Once the onions are caramelized, add the leeks and shallots together and let them sweat gently without browning.
   ▶ ≈16:47
4. 4
   Add the chopped garlic and herbs, cooking until fragrant.
   ▶ ≈17:37
5. 5
   Stir in the Worcestershire sauce, balsamic vinegar, and red wine, letting the wine reduce by about half while scraping the pan to prevent scorching.
   ▶ ≈18:13
6. 6
   Pour in the beef stock, then whisk in flour through a strainer (or stir in cooked roux) to thicken, and season with black pepper and salt.
   ▶ ≈20:02
7. 7
   Simmer gently for about 30 minutes, stirring frequently and scraping the sides and bottom of the pot to prevent burning, adding more stock as needed.
   ▶ ≈23:43
8. 8
   Optionally stir in a small splash of bourbon for extra depth of flavor.
   ▶ ≈25:15
9. 9
   Turn off the heat and stir in butter until the sauce turns glossy and silky smooth, then serve.
   ▶ ≈26:01