Melt the butter in a skillet or saucepan over medium-high heat.
Then add onion, minced garlic, thyme, and sauté until onions wilts.
Gently whisk in the flour to the onion mixture to make a roux. Stir the roux for 2-3 minutes to remove any raw taste of the flour.
Gradually add about a ¼ or more of stock and continue whisking until the mixture is thick and somewhat smooth.
Then add the remaining stock, bring to a boil, reduce to low heat and continue cooking until it thickens.
Add bouillon powder, Worcestershire sauce, salt, and pepper. Cook for about a minute.
Adjust seasonings to taste.
You may adjust gravy thickness with about 1-2 tablespoons or more water.
Remember, gravy thickens as it cools down.
Serve hot with mashed potatoes, turkey, or chicken.