Melt ghee or butter in a pot over medium heat, and add onions. Cook for 15 minutes or until the onions begin to turn golden brown.
Add the garlic and herbs and saute for a minute. Then add the red wine to deglaze the pan.
Add the bone broth and increase the heat to high. Once the mixture comes to a boil, reduce the heat to a simmer. Cover the pot and cook for 20-30 minutes, or until the mixture reduces by half.
Place the remaining sauce into a blender. Puree until smooth.
Notes
If you want to add drippings, you can do that by just reheating the gravy and stirring in the drippings.