Meat Jus

• 2 tablespoons olive oil
• 1 small onion, chopped
• 5 cloves

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until they turn golden brown, 5 to 7 minutes. Add the white wine, raise the heat, and boil until the liquid is thickened and almost syrupy, about 5 minutes.

Add the veal or brown chicken stock and the thyme. Simmer for 15 minutes, or until the jus coats the back of