Thread: I'm a great cook, by why.....
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Old 07-15-2012, 07:05 PM   #71
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Quote:
Originally Posted by angelo View Post
I would add a bit of finely diced white onion to the butter prior to the flour and saute until just soft but not brown.
It helps pull all the flavor together.

Ang
True. Tons of flavor in a bit of onion. Don't let it brown though.
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