Categories: Dressing/Sauces

Ingredients

• 4 tbsp unsalted butter
• 3/4 cup chopped onion
• 1 large leafy sprig fresh thyme
• 1 bay leaf
• 1/3 cup flour
• 1/4 cup dry marsala
• 1 qt. chicken stock
• 1/2 tsp Worcestershire

Directions

1. In a medium saucepan, melt the butter over medium heat. Add the onion, thyme, and bay leaf; season with pepper. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.

2. Sprinkle the flour over the onion mixture; stir to combine. Continue cooking, stirring occasionally and reducing heat as necessary to prevent the flouring from burning, until the mixture smells nutty and is medium golden brown, 8-10 minutes.

3. Drizzle in the marsala and cook, stirring constantly, until well blended, about 1 minute. Add 1 cup of the stock, 1/4 cupful at a time, stirring to combine between each addition, then stir in the remaining stock. Simmer, stirring often, until the gravy thickens, 8-10 minutes. Remove from heat.

4. Discard the thyme and bay leaf, leaving any thyme leaves in the gravy. Stir in the Worcestershire. Season the gravy with salt and pepper.

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