1In 1 1/2-quart saucepan, melt butter over medium heat. Cook onion slice in butter, stirring constantly, until onion is brown; discard onion.
2Stir flour into butter. Cook over medium heat, stirring constantly, until flour is bubbly and deep brown; remove from heat.
3Gradually stir in broth and wine. Stir in thyme, parsley, finely chopped onion and bay leaf. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper. Remove bay leaf before serving.