GMA Recipe: Mo'nique's Brown Gravy

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Mo'nique's Brown Gravy
From talent and author Mo'Nique
Thursday, November 2, 2006

From the cover of Essence to the hit show "The Parkers," Mo'Nique exults in the joys of being a large woman. Here, she explores the great love of her life -- food. But this isn't food South Beach diet style. This is food with flavor, from chocolate and cream to sugar and butter and everything in between. In her cookbook, "Skinny Cooks Can't Be Trusted," Mo'nique's fondest food memories (like her mama's stuffed fish that blew up in the oven but made it to the table anyway) are accompanied by cooking tips (when in doubt, taste it to make sure), food strategies (gather everything in one place so you don't tire yourself out runnin' around the kitchen), and "what to wear if you're gonna go there" (because if done right, good food can lead to good lovin'!).

Here's one of Mo'Nique's staples from the cookbook she shared on Good Morning America.

Ingredients

1 tablespoon olive oil

2 small Spanish onions, sliced or diced

5 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 teaspoon chopped garlic

2 cups chicken stock or water

salt

freshly ground black pepper

Directions

1. Heat the olive oil over medium flame and sautÈ the onions for 10 to 15 minutes, until well browned. (For lighter gravy, cook for about 8 minutes.)

2. Add the butter. Once the butter is melted, whisk in the flour and cook for 3 to 5 minutes until toasted to a nice deep brown.

3. Add the herbs and garlic.

4. Slowly whisk in the stock and simmer over medium heat until the gravy thickens. Season with salt and pepper.

Recipe copyright 2006, Mo'Nique, from her cookbook, "Skinny Cooks Can't Be Trusted"