1. Heat 1 tablespoon of olive oil in a saucepan and add the onions. Cook, stirring often, until lightly browned. Add the vinegar and
cook briefly.
2. Add the chicken broth, salt and pepper to taste, and tomato paste. Bring to a boil, stirring. Add the bay leaf and thyme. Let simmer about 5 minutes and remove from the heat.
3. Stir in the mustard. Swirl in the remaining 2 tablespoon of olive oil and serve.