Roasted Red Pepper and Vidalia Onion Gravy

== Description ==
Contributed by Catsrecipes Y-Group
* Yield: 3 Cups
== Ingredients ==
* 1 large Vidalia onion, halved vertically
* 1 large sweet red bell pepper, halved and seeded
* 1 tablespoon olive oil
* non-stick aluminum foil
* ¼ teaspoon kosher salt
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 2 cups chicken broth
* 2 teaspoons Creole seasoning
* 2 tablespoons minced fresh basil leaves
* black pepper
== Directions ==
# Dice 1 onion half; set aside.
# Cut remaining onion half into slices.
# Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
# Broil onion slices and bell pepper halves 5 inches from heat about 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 bell pepper halves, and dice 1 half.
# Reserve diced bell pepper and remaining half.
# Dice roasted onion, and set aside.
# Melt butter in a 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 a blender until smooth, stopping to scrape down sides.
# Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.
Category:Basil Recipes
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Gravy Recipes
Category:Onion Recipes
Category:Red bell pepper Recipes