1 large onion, finely chopped
1 ½ cup white wine
5 cups of either turkey or chicken stock
1/3 cup flour
Skim fat from the pan juices and reserve ½ cup.
On top of the stove, deglaze the pan with the wine over medium high heat. Stirring to scrap up the brown bits on the bottom of the pan. Boil until reduced to ½ cup.
Add 4 cups of stock to the pan and simmer. Pour the mixture into a sieve over a medium/large saucepot.
In a large skillet over medium/high heat, sauté the onion in ¼ cup of the reserved fat. Stir often until lightly browned.
Stir in the flour and cook over low heat for 2-3 minutes. Add the wine mixture all at once, whisking constantly to prevent lumps.
Simmer, stirring occasionally for 10-15 minutes. Use the remaining stock to thin the gravy if needed. Add salt and pepper to taste.