Caramelized Shallot Gravy

• 2 Tbs. olive oil
• 1 lb. large shallots, peeled and cut into 18- to 1/4-inch-thick rounds (4 cups)
• 1 small Turkish bay leaf
• 1 pinch salt
• 1 tsp. chopped fresh thyme
• 2 Tbs. all-purpose flour
• 2 cups Rich Vegetable Broth or low-sodium vegetable broth
• 1/2 cup extra-dry French or Italian vermouth
• 1 tsp. dark brown sugar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. white wine vinegar

1. Heat oil in large nonstick skillet over medium heat.
2. Add shallots, bay leaf, and salt.
3. Saute 20 minutes, or until shallots are deep brown, stirring often.

olive oil, shallots, turkish, salt, thyme, flour, vegetable broth, brown sugar, mustard, white wine vinegar

Taken from www.vegetariantimes.com/recipe/caramelized-shallot-gravy/ (may not work)