Step 1

Begin by simmering the stock until it is almost reduced in volume by half.

Step 2

Heat the butter and olive oil over medium heat in a sauté pan and add the garlic and onions. Cook until the onions soften, caramelize and turn golden brown, tossing constantly every 2 or 3 minutes. I reduce the heat several times during this process. This can take considerable time; a half hour or longer. The more you caramelize the onions the better the flavor of your gravy.

Step 3

Add the caramelized onion to the reduced beef stock along with the nutmeg & thyme. Simmer for only a few minutes before thickening the gravy by whisking in a slurry made from a couple of tablespoons of flour dissolved into 3/4 cup water. At this point you can serve the gravy with whole pieces of onion or if you prefer, you can blend it to a smoother consistency using an immersion blender or in small batches in a food processor. Makes about 2 liters nd freezes well in small airtight plastic containers.