Makes 4 cups
- 1 large yellow onion, thinly sliced into half moons (about 4 cups)
- Leaves from 5 sprigs of fresh thyme (about 1 Tbsp.)
- 1/4 cup olive oil
- 2 tsp. salt, plus more to taste
- 1 pound white button mushrooms, sliced (about 6 cups)
- 1/2 cup dry white wine
- 4 cups chicken stock
- 4 Tbsp. butter, softened
- 1/4 cup flour
- 1/3 cup parsley, chopped
- 1/4 tsp. ground black pepper, plus more to taste
Total time: 1 hour
In a large pot over medium heat cook the onions, thyme, olive oil, and salt, stirring constantly, until the onions are soft and translucent, about 15 minutes.
Add the mushrooms and continue cooking until they release their water, about 5 minutes. Continue cooking until the liquid has almost all evaporated, about 10 minutes. Add the white wine and continue cooking until mostly evaporated, about 5 minutes. Add the chicken stock and continue cooking until reduced by half, about 30 minutes.
Meanwhile, combine the butter and flour in a small bowl and mix to form a smooth paste. Add the paste to the simmering gravy and whisk continuously until the paste has dissolved and the gravy has thickened. Stir in the chopped parsley and ground black pepper, plus more pepper and salt to taste. If the gravy is too thick, add a little water. Serve immediately.