Instructions

1. In a small frying pan over medium-high heat, melt ½ cup (125 ml) butter. Sprinkle flour over melted butter and cook, whisking constantly, until mixture is golden and smells nutty, 2 to 4 minutes. This is called a roux. Transfer roux to a heatproof bowl and set aside. Roux will darken as it sits.
2. In a medium saucepan over medium heat, heat remaining 2 tbsp (30 ml) butter. Add onions, garlic and apples, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 18 to 20 minutes. Stir in cider, bring to a simmer and let cook until liquid volume has reduced by about half, about 4 minutes. Stir in stock, reduce heat and simmer for 30 minutes. Strain infused stock through a fine-mesh strainer into a large bowl, pressing on solids to extract as much liquid as possible before discarding solids.
3. Return strained stock to saucepan and bring to a boil over medium-high heat. Add roux in 4 additions, whisking constantly after each addition and making sure roux is incorporated before adding next amount. Whisk gravy constantly until thick and smooth, about 5 minutes. Gravy should be consistency of heavy cream. Season to taste with salt and pepper.
4. Transfer to a gravy boat or bowl and serve while warm. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Warm gently over low heat before serving, whisking in a bit more cider or stock to thin if needed.