1. In a large nonstick skillet melt butter over medium heat. Add onions and salt, toss to coat. 
2. Cook, tossing occasionally, until onions are soft and lightly browned but not caramelized, about 10 to 15 minutes.
3. Meanwhile, in a medium bowl or 4-cup glass measuring cup, whisk together beef stock, Worcestershire, onion powder, garlic powder, thyme, and cornstarch until no lumps remain.
4. Pour beef stock mixture into pan with onions. Bring to boiling, reduce to a simmer; sauce will thicken. Simmer, stirring frequently for 5 minutes.
5. Transfer onion gravy to a gravy boat or medium bowl. Serve warm.

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