Start by preparing your onions. Halve them and slice them thinly. The thinner the slices, the better they will caramelize. Let's not rush this step. A little patience goes a long way.

In a large skillet, heat the olive oil over medium heat. Once hot, add in the sliced onions. Stir occasionally, ensuring they begin to soften and turn golden brown. This process usually takes about 20-30 minutes, so keep an eye on them. If you’re feeling fancy, sprinkle in the sugar after about 10 minutes to help the caramelization.

If you’re using garlic, add in that minced clove about 2 minutes before the onions finish cooking. You want it fragrant but not burnt.

As the onions reach that deep golden color, add the butter to the skillet. Stir until it has melted and combines beautifully with the onions.

Now, sprinkle in the flour. This will help thicken the gravy. All you need to do is stir it in. Give it a couple of minutes to cook off the raw flour taste.

Gradually pour in 2 cups of vegetable stock, whisking continuously. This prevents lumps from forming. Once smooth, add in the remaining stock, salt, pepper, thyme, bay leaf, soy sauce, balsamic vinegar, and smoked paprika.

Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes. You’re looking for a thickened gravy here. You can adjust the consistency by adding a bit more stock or allowing it to simmer longer.

Taste your gravy and adjust seasoning as needed. Remove the bay leaf before serving. Now you’re ready to dig in!