Preparation:
heat margerine in a skillet, over a moderate flame add onions and saute for 6-8 minutes, until golden whisk in flour heat and stir to a rich brown color stir in stock and cream-mix well heat to a low boil, reduce heat, and simmer for 5-10 minutes, until thickened remove from heat and allow to cool slightly process in a food processor or blender until smooth serve hot, with fish or vegetables |
