Start with some fat…bacon is good, butter will work…
- 1 small Onion.
Sauté in butter until golden.
- Boil a few cups of water (or stock, if you have it).
Crush or dice 2 garlic cloves and add it to the Sauté.
Repeat 3 or 4 times until the Onions are dissolved…
This takes patience and can’t be rushed…
The pan needs to be HOT and there are NO SHORT-CUTS HERE! …please don’t use cold or luke-warm water…it must be boiling.
There should be about 1/2 cup liquid including onions.
Remove pan from heat.
Make a slurry of :
- 1 Tablespoon flour over 3/4 cup cold water in a jar or container with a tight fitting lid.
Shake until all lumps are gone.
- Slowly add the slurry to the onion mixture, stirring constantly.
Return to heat and simmer for 20 minutes.
There are many additions you can make for this recipe, including: