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Roasted Red Pepper and Vidalia Onion Gravy Recipe

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This recipe for Roasted Red Pepper and Vidalia Onion Gravy, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Tuesday, September 23, 2008


1 lg. Vidalia onion, halved vertically
1 lg. red bell pepper, halved and seeded
nonstick aluminum foil
1 T. olive oil
1/4 t. kosher salt
3 T. butter
3 T. flour
2 c. chicken broth
2 t. Creole seasoning
2 T. minced fresh basil
black pepper to taste

Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper halves, cut sides down, on baking sheet lined with nonstick aluminum foil; drizzle with oil and sprinkle with salt. Broil 5 inches from heat 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel pepper halves and dice one half. Reserve diced pepper and remaining half. Dice roasted onion, and set aside. Melt butter in large skillet over medium-high heat. Add reserved diced raw onion and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in blender until smooth, stopping to scrape down sides. Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil and black pepper.




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