Creole gravy sauce

Ingredients:

• 0.5 cups olive oil
• 10-15 garlic cloves, sliced ​​lengthwise
• 3 bay leaves
• 1 cup finely chopped onion
• 3 cups chicken broth
• 3 cups canned tomato sauce
• 200 g tomato paste
• 1-2 tbsp finely chopped fresh garlic
• 2 teaspoons of salt
• 1-2 tsp cayenne pepper
• 1 tbsp finely chopped basil
• 1 tbsp finely chopped thyme
• 0.5 tsp black pepper
• 0.5 tsp white pepper

Preparation:

1. Place the olive oil, chopped garlic cloves, bay leaf, and a pinch of salt in a 2-quart saucepan. Cook the garlic on both sides over medium heat for 2-3 minutes, stirring frequently. Remove the garlic. Add the onion to the pan and cook over low heat until the edges begin to brown, 6-8 minutes, stirring frequently. You want the onion to caramelize, not burn.
2. Add the tomato paste and stir until the onions are completely coated. Cook the paste and onions until the mixture darkens slightly to a reddish-brown. Add the remaining bay leaves and all the remaining ingredients. Bring to a boil, reduce the heat to maintain a very gentle simmer, and cook for about an hour, stirring occasionally. Remove the bay leaf before serving.