Melt the butter in a pan and add the onion. Cook it until tender. Add the herbs and the flour. At this point it is very thick. Be sure that all of the flour gets moistened. Pour the stock in all at once and whisk. It is not neccessary to have the heat too high, the flour will gently fall from the onions and produce a thick, smooth, and rich gravy that appeares to have been made with milk. Cook until thick. Posted to EAT-L Digest 30 Sep 96 From: "Randall D. Gibson"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 318 (52%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 91.5mg||28 %|
|Sodium 252.7mg||9 %|
|Potassium 235.3mg||6 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 61.5g|
|Protein 9.1g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 612
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!