are perfectly caramelized, sprinkle in the thyme and add the bay leaf. Then, pour in the dry white wine, scraping the bottom of the pot to release any brown bits — this adds immense flavor. Let the wine simmer for a few minutes until it reduces slightly. Next, carefully add the beef broth (or vegetable broth) to the pot, and season with salt and black pepper. Bring the mixture to a gentle simmer and let it cook for an additional 20 minutes to allow the flavors to meld.
