You may also like
Ingredients
- 1/4 c. Crisco
- 1/4 c. all-purpose flour
- 2 large onions, finely chopped
- fresh chopped parsley
Method
- Melt Crisco in a heavy cast-iron pot over medium heat; add flour, stirring constantly.
- Cook over medium heat, stirring constantly, until roux is light brown.
- Add onions; cook until onions are brown, stirring constantly.
- Add parsley, as desired; stir well.
- Roux is done when it is the color of a copper penny. Yields 1/2 cup.
