generous pinch of freshly ground black pepper(or to taste)
1tablespoonall purpose flour(for thicker gravy add 1 to 2 teaspoons more flour)
1 1/4cupschicken broth
1 1/2teaspoonsWorcestershire sauce
Instructions
Heat olive oil in a small pot, using medium heat.
Add onion. Season with salt and black pepper. Stir. Reduce heat to medium low and cook 5 to 6 minutes until the onions are soft and the edges are lightly brown.
Add the oregano. Stir and cook 30 to 60 seconds.
Whisk in the flour. Turn up the heat to medium. Cook 1 minute.
Slowly pour in the chicken broth. Stir consistently.
Pour in the Worcestershire sauce. Stir and bring to a boil.
Lower the heat to medium low and simmer. Stir occasionally. Gravy will thicken in about 15 minutes.
Turn off the stove and pour into a gravy boat. Serve with meats or poultry.Optional: Stain for a smoother gravy, if preferred. Enjoy.
Notes
I really like the clumps of onions and oregano in the gravy so I don't remove them. You can substitute thyme for the oregano.