Lorines Brown Flour Gravy

• 2 tablespoons rendered bacon fat
• 1/2 cup all-purpose flour
• 1 to 1 1/2 cups water
• 1 medium onion, sliced into 1/4-inch rings
• Salt
• Freshly ground black pepper
• Lawrys Seasoned Salt

1. Heat the bacon fat in a cast-iron skillet over medium-low heat.
2. When the fat has melted and begins to sizzle, sprinkle in the flour, and stir with a wooden spoon until it is absorbed.
3. Continue stirring the flour (being careful that it doesnt burn; reduce the heat if necessary) until it turns the color of a brown paper sack.
4. When the flour is brown and starting to bubble, stir in a cup of water (or 1 1/2 cups if you want a thinner gravy).
5. When the water is incorporated into the flour, add the onion, and salt, pepper, and Lawrys Seasoned Salt to taste.
6. Simmer until the onion has softened and the gravy is thickened, 5 to 8 minutes.

bacon, allpurpose, water, onion, salt, freshly ground black pepper, lawrys

Taken from www.epicurious.com/recipes/food/views/lorine-s-brown-flour-gravy-375266 (may not work)