Heat the stock in the microwave or a saucepan. Slice or dice the onions thinly (if using)
Sauté the onions
Melt the butter or pan drippings and sauté the onions (if using) to soften.
Making the gravy
Add the flour and stir to combine and cook for 30 second, before whisking in the hot stock.
Season with salt, pepper and thyme.
Simmer, mixing constantly until thickened. Test for seasoning and add more if needed.
Strain if desired.
Devour.
Notes
Keep your stove temperature down. We are looking for a gentle simmer, not a boil.You will need an 1:2 ratio for fat and flour for this to work correctly. If you use 2 tablespoons of butter or oil, you'll need 4 tablespoons of flour.Onions are actually optional! If you just want plain gravy, leave those out.If your gravy gets too thick, add a little extra stock.If your gravy is too thin, remove about 1/4 cup of hot liquid from your pan. Mix it with 1-2 teaspoons of cornstarch or flour (make a slurry). Blend it into the pan, whisking constantly to incorporate.Substitutions/AdditionsYou can absolutely use pan drippings from cooking a turkey or other roasted meat. Scoop off 2 tablespoons of drippings from the pan, and use in place of butter.Vegetable oil can also be used in place of butter or pan drippings if needed.What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Make aheadThis recipe can be made ahead. Keep in a sealed container in the refrigerator