Cook the onions on low heat in the butter for about five minutes (don't brown them). Mix in the flour and brown it for 5 minutes, stirring with a wooden spoon.
Slowly stir in the bouillon and bring to a boil. Simmer the sauce on low to medium heat for 20 minutes. Season with salt and pepper to taste. You can strain the sauce if you wish.
Makes 2 cups
- 2 onions, finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef bouillon
- salt pepper
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