Place shallots and thyme on a piece of aluminum foil and drizzle with a little olive oil. Gather up corners of aluminum foil to enclose shallots and place the packet in a pie pan. Bake for 15 to 20 minutes or until shallots are soft when gently squeezed. Let cool.
Transfer to a blender or food processor, sprinkle flour over shallots and process 1 minute. Add vegetable stock, sherry, yeast flakes, salt and pepper, and blend for an additional 1 to 2 minutes to thoroughly combine. Transfer mixture to a small saucepan. Cook over medium heat while whisking constantly until gravy thickens. Taste and adjust seasonings as needed.
Per Serving:90 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 250mg sodium, 11g carbohydrates, (1 g dietary fiber, 2g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.