Start off by heating some bacon drippings in a saucepan over medium heat; the smoky flavor of the drippings makes their contribution toward a rich, tasty gravy. (See the recipe card below for exact amount.)

2: Sauté the Onions

 

 

Toss chopped onions into the hot pan and sauté them until they turn soft and translucent. This step builds a savory base for your gravy.

3: Create the Roux

 

 

Look at the onions and sprinkle flour while stirring them constantly. With this, you must cook the flour and onions for about 1 minute to golden, as this will help thicken the gravy.

4: Combine the Ingredients

 

 

Gradually add the diced and crushed tomatoes to the pan, then follow with the chicken broth. Stir thoroughly to make sure everything is well combined and smooth.

5: Add Seasonings

 

 

Combine the brown sugar, salt and pepper. Stir and mix well so that the sugar dissolves while distributing seasonings evenly. Now taste it and adjust the seasoning according to your taste.

6: Simmer

Bring the mixture to a gentle simmer. Stir occasionally to prevent sticking and let the flavors meld together as the gravy thickens.

7: Finish with Cream

Now add in the cream, constantly stirring it until the two ingredients combine. You will thus finally arrive at the joint which gives the gravy its characteristic creamy taste.

8: Serve

 

 

Once the gravy is heated through, remove it from the stove. Serve it hot over