Smokey Creamy Chorizo Gravy

• 5 cups chicken broth
• 1 large sweet onion, peeled and chopped
• 8 ounces pork chorizo sausage
• 2 tablespoons mesquite flavored olive oil (our favorite is Texas Olive Ranch brand)
• 4 tablespoons flour
• 1/2 teaspoon ground cumin
• 4 tablespoons heavy cream

1. In a large sauce pot boil chicken broth and reduce to about 2 1/2 cups. Pour reduced broth into a blender.
2. While the broth is reducing, broil the onion on low until most of the onion pieces are browning.
3. Add the browned onion to the broth in the blender, and blend on low for about 30 seconds.
4. In the same sauce pot on medium high heat, heat the mesquite olive oil and add the chorizo and cumin.
5. When the chorizo is completely cooked, stir in the flour (a little at a time to avoid clumping).
6. When the flour is totally incorporated, stir in the cream, and then slowly pour in the broth and onion mixture.
7. Bring to a boil and continue to stir until well thickened. Turn off heat, pour into your favorite serving dish and enjoy!

chicken broth, sweet onion, pork chorizo sausage, mesquite flavored olive oil, flour, ground cumin, heavy cream

Taken from food52.com/recipes/7461-smokey-creamy-chorizo-gravy (may not work)