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- Put butter in a nonstick saucepan. Melt over gentle low heat. Once butter melts stir in flour. Allow the roux to brown gently over a gentle low heat. Stir continuously to prevent the mixture from getting burnt. Pour in the beef stock gradually and add the onion. Simmer over medium low heat until onion is soft.
- Allow to cook until the mixture turns slightly thick then adjust with seasoning to taste.