Course Mustard Cream Sauce

Chop Onion in half cut through about 3 times then rough chop.
Melt butter in pot sautee onion for 5 min on med heat
add flour continue to cook stiring often to make a roux
add White wine stirring constantly
add Chicken stock continue stirring continue to cook untill sauce thickens if sauce is too thick add more chicken stock or white wine to thin out
Then add Thyme salt and pepper to taste
Add brown sugar and course mustard
Finish by adding cream and cook for additional 5 min