ONION GRAVY

• 6 tablespoons butter
• 2 large yellow onions cut in half and sliced thin
• ⅛ teaspoon kosher salt
• 2 cups low sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 ½ tablespoons cornstarch
• Kosher salt and black pepper to taste
• 1 tablespoon chopped fresh thyme 1 teaspoon dried thyme

Instructions

• Melt the butter in a large skillet over medium heat. Add the onions and salt.  Turn or stir the onions every few minutes until they reach a nice golden brown color. If the onions are browning too fast reduce the heat a bit and if they stick to the bottom of the pan deglaze them with a tablespoon of red wine vinegar, wine, or balsamic vinegar.
• Once the onions are browned and caramelized stir in the beef broth (reserving 1/4 cup to mix with the cornstarch), Worcestershire Sauce, and Dijon mustard. Stir to combine and bring to a low boil.
• In a small bowl whisk together the reserved beef broth and cornstarch. Slowly add the cornstarch mixture to the gravy whisking to combine. Boil just until thickened.
• Reduce heat to low and season with salt and pepper to taste. Whisk in the the fresh thyme. For best results serve promptly.