1/4 cup of butter or margarine
6 small onions, thinly sliced (or 3 medium onions)
2 tablespoons of wheat flour
1 1/2 cups of chicken or vegetable broth
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1 egg yolk
1 tablespoon of chopped fresh parsley
1/4 cup of butter or margarine
6 small onions, thinly sliced (or 3 medium onions)
2 tablespoons of wheat flour
1 1/2 cups of chicken or vegetable broth
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1 egg yolk
1 tablespoon of chopped fresh parsley
Melt the butter or margarine in a pan, add the onion and cook until it softens, without browning
Remove from heat
Add the flour gradually, stirring constantly, then the remaining ingredients, except for the egg yolk and chopped parsley
Return to low heat
Bring the mixture to a simmer, stirring constantly for 1 minute
Remove some of the sauce and mix with the egg yolk, stirring well
Combine this mixture with the remaining sauce, add the chopped parsley, and serve
This sauce can be used with cooked eggs and vegetables
Yield: 2 cups.
