1teaspoonredcurrant jelly*or apple jelly or cranberry jelly
Melt the butter or dripping, then add the diced onion and heat on medium for about 20 minutes until they are starting to turn brown (but definitely not burnt).
Add all the flour and mix with a wooden spoon until the fat has absorbed all the flour.
Pour in about a quarter of the stock, then switch to using a whisk, stirring all the time to smooth out the lumps. Once the gravy is beginning to thicken then pour the rest of the stock in slowly, whisking all the while.
Add the bay leaf, thyme and stir in the redcurrant jelly, bringing the gravy up to a gentle boil. If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
Simmer for 15 minutes then remove from the heat and strain. Keep warm until ready to serve.