Ingredients:
4 Tbsp unsalted butter, divided
1 1/2 cups finely diced onion
2 large clove garlic
1/3 cup all purpose flour
1/2 cup apple cider
1/2 cup Maple Ginger Siren Shrub
1 tsp soy sauce
1/4 tsp salt
3 cups chicken stock or vegetable stock
1/4 cup chopped fresh sage
Fresh ground black pepper to taste

Directions:
Add 1 tablespoon of butter to a heavy bottomed pan, and sautee the onions for about 20-25 minutes, over low-medium heat until they are soft and nicely browned. 

Add the garlic, and sautee for 1-2 minutes more.
Add the rest of the butter to the pan, and while it is melting, slowly add the flour, stirring as you go.

Cook the roux for about 10-15 minutes, you're going to want to stir often, until it's a rich amber brown color, careful not to burn.

Slowly stir in the apple cider, shrub, soy sauce, and salt, and continue stirring until everything is smooth.

Add the chicken stock and the sage, stir until everything is evenly incorporated, and gently bring the gravy to a simmer.

Simmer for about 10 minutes or until thickened.

Enjoy right away or refrigerate and reheat when you are ready to eat.