1 quart Broth (chicken, turkey, beef, pork, or lamb)
6 sliced medium to large Onions
1 teasp. Sea Salt
1 clove minced Garlic or 1 teasp. Garlic powder
1/8 teasp. black Pepper

Place onions, salt and broth in medium pot and cook on high until comes to boil.
Reduce to medium heat and let simmer until onions are tender.
Turn off heat and use immersion blender to blend onions into broth.
Add garlic and black pepper.

Serve over meats and vegetables.

Note:  This gravy freezes well.