looks awesome! will try for sure. could you please post approximate measures for ingredients?
I'm still surprised how often this thread gets bumped
I really just eyeball it. Only thing that really needs measuring is the stock and I normally use about a cup and a half, maybe 2 cups depending on how much chicken I use. I say about 2 whole onions is fine and a tiny bit of half/half, like a tablespoon or 2.
It's hard to screw up. The main thing is to get those onions a dark brown. Takes a good bit of time and stirring.