Gravy is pure comfort for me, and if I can make a gravy into a meal, so much the better. This is one of my favorite ways to have a rich, comforting, and filling dinner in less than half an hour. It also contains one of my favorite methods to get a toasty gravy base with lots of depth—toasting bread crumbs. After caramelizing the onions, you sprinkle in the bread crumbs and toss them around a bit until golden brown. Then, when you add the liquid ingredients, the bread crumbs thicken and flavor the gravy. It's wonderful served with grilled or sautéed kale, and over mashed potatoes.
• I use store-bought bread crumbs here, and they (for whatever reason) act a lot differently than homemade ones. You can make your own if you like, but use about 1/3 cup and make sure they are very fine and dry.
• Either great northern or navy beans would be great here. I think cannellini are a bit too big for this recipe, but you can use those if you like!
Recipe information
Total Time
25 mins
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat a large pan over medium-high heat and add the oil. Sauté the onion in the oil for 7 to 10 minutes, until lightly caramelized. Add the garlic and cook until fragrant, about 15 seconds. Add the bread crumbs and toss to coat the onions.
Step 2
Now let the bread crumbs toast, tossing occasionally, for about 2 minutes, or until they are a few shades darker.
Step 3
Add the sherry and mix so that the bread crumbs absorb the sherry. Cook for about 1 minute.
Step 4
Add the thyme, salt, black pepper, and broth. Mix well, cover the pan, and turn the heat up to a boil. Once boiling, uncover the pan, lower the heat, and let the gravy simmer, bubble, and reduce. Once it's thickened to a gravy consistency, add the white beans and heat through. Add the lemon juice and taste for seasoning. Serve hot.
