Caramelized Shallot Gravy

I don't know why I always used to make mushroom gravy. This is much better.

2 T olive oil
4 cups shallots thinly sliced
1 bay leaf
pinch salt
1 tsp fresh thyme
2 T flour
2 c vegetable broth
1/2 c white wine
1 tsp brown sugar
1/2 tsp stoneground mustard
1/4 tsp white wine vinegar
1 tsp soy sauce
salt & pepper

Heat olive oil and add shallots, bay leaf and salt. Saute 20 minutes until shallots are deep brown, stirring often. Mix in thyme and flour. Stir two minutes until flour is absorbed and beginning to color. Add broth and wine. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes or until thickened, stirring often. Mix in vinegar and soy sauce. Add salt and pepper to taste.