Ingredients:

1 tablespoon olive oil
1 onion, thinly sliced
1 small carrot, thinly sliced
2 garlic cloves, thinly sliced
1 cup dry red wine
6 black peppercorns
2 fresh thyme sprigs or ½ teaspoon dried thyme
1 bay leaf

Directions:

Heat oil in medium nonstick saucepan over medium heat. Add onion, carrot, and garlic; cook, stirring, until onion is softened, about 5 minutes.

Add all remaining ingredients to saucepan; bring to boil. Boil until slightly reduced, about 8 minutes. Pour marinade through sieve set over medium bowl, pressing hard on solids to extract as much liquid as possible; discard solids. Use or refrigerate in covered container up to 4 days.