Step 1

In a large skillet over medium heat, cook the chopped bacon until browned. Transfer the bacon pieces with a slotted spoon to paper towels to drain. Pour out any drippings in excess of 2 tablespoons.

Step 2

In a large measuring cup or bowl, combine the cooked bacon with the stock. Allow the bacon to soak in the stock for 15 minutes. This will soften the bacon and infuse the stock with flavor.

Step 3

Pour out any drippings in excess of 2 tablespoons. Add the butter and heat the mixture over medium heat until butter melts.

Step 4

Cook the onions in the butter until golden brown and starting to caramelize.

Step 5

Sprinkle the flour over the mixture and whisk it to blend. Cook, whisking constantly, until the flour becomes a light golden color, about 2 minutes.

Step 6

Still stirring, slowly add the stock-bacon mixture to the skillet. Bring to a boil and cook, whisking constantly, until the gravy thickens slightly.

Step 7

Transfer the mixture in batches to a blender or food processor. Process on high until the bacon breaks down and is pureed into the broth, about 3 minutes.

Step 8

Pour through a metal strainer, pressing on solids, back into the skillet and continue cooking over medium heat, whisking constantly, until mixture bubbles. If it's too thick, add a little more stock until it's the consistency you like. If it's too thin, cook for 5 to 10 minutes until it reduces slightly and thickens.

Step 9

Season the gravy with salt and pepper to taste. Serve immediately. Makes about 3 cups.