12.3 oz smoked bacon, diced
0.5 kg onions, thinly sliced
1.2 oz all-purpose flour
4 teaspoons red wine vinegar
6 tablespoons beef broth
to taste salt, black pepper, and fresh parsley, chopped or dried
12.3 oz smoked bacon, diced
0.5 kg onions, thinly sliced
1.2 oz all-purpose flour
4 teaspoons red wine vinegar
6 tablespoons beef broth
to taste salt, black pepper, and fresh parsley, chopped or dried
Dice the smoked bacon and onion
Fry the smoked bacon until crispy
Add the onion and fry until translucent, stirring occasionally
Dust with flour and stir well
Fry for a few minutes more
Add beef broth and red wine vinegar
Let it simmer, stirring constantly, until thickened
Reduce heat and let cook for 15 minutes
Taste and adjust seasoning as needed with salt, black pepper, and parsley
Serve hot over low heat or in a thermos server
Serves 6-8 people.