Ingredients:
2 tablespoons butter
1 large onions, chopped, about 1 cup
3 shallots, chopped, about 2/3 cup
1/4 teaspoon dried thyme, crushed ( or 1 tsp. fresh thyme, snipped)
2 tablespoons all-purpose flour
1 (14 ounce) cans reduced-sodium chicken broth
1 tablespoon reduced sodium soy sauce
1 tablespoon Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Directions:
In a medium saucepan melt butter over medium-high heat.
Add onions, shallots and thyme; cook, stirring occasionally, for 10-12 minutes or until vegetables are tender and browned.
Stir in the all-purpose flour; cook and stir 1 minute.
Add the broth, soy sauce, and the Worcestershire sauce.
Cook and stir until the mixture comes to a boil; reduce heat to medium .
Simmer, uncovered, for 8-9 minutes or until slightly thickened.
Stir in salt and pepper and adjust to taste if necessary.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.