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 a spoon. Season with salt and pepper to taste. Strain and reserve the jus until needed.
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