Never have enough drippings for your gravy guzzling crowd? This recipe will float your (gravy) boat.
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.
Sprinkle the our over the onion mixture; stir to combine. Continue cooking, stirring occasionally and reducing heat as necessary to prevent the our from burning, until the mixture smells nutty and is medium golden brown, 8 to 10 minutes.
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 to 10 minutes. Remove from heat.
Discard the thyme and bay leaf, leaving any thyme leaves in gravy. Stir in the Worcestershire sauce. Season the gravy with salt and pepper.
