6 cups of hot water
4 cups of chopped salt (480g)
1/3 cup of crumbled Roquefort cheese
2 tablespoons of finely chopped green onion
1 tablespoon of wheat flour
1 tablespoon of butter
1/2 teaspoon of salt
3 vegetable stock cubes
2 medium-sized onions, finely chopped
1 pinch of black pepper
6 cups of hot water
4 cups of chopped salt (480g)
1/3 cup of crumbled Roquefort cheese
2 tablespoons of finely chopped green onion
1 tablespoon of wheat flour
1 tablespoon of butter
1/2 teaspoon of salt
3 vegetable stock cubes
2 medium-sized onions, finely chopped
1 pinch of black pepper
In a medium saucepan, melt the butter over medium heat
Add the salt and onion and sauté, stirring occasionally with a wooden spoon for 4 minutes or until the onion is tender
Slowly add the wheat flour, stirring constantly for another minute
Dissolve the vegetable stock cubes in the water and add to the saucepan, stirring continuously
Reduce heat and cook for 3 minutes or until the salt is melted
Add the black pepper and salt
To serve, sprinkle with cheese and green onion.
