2	tsp	chopped onion
2	tbsp	butter
1/2	tsp	salt
2 1/2	tbsp	flour
1	c	liquid**

Saute onion in butter until pale yellow. Stir in flour and salt; cook until mixture is brown. Slowly stir in liquid and cook until smooth and thick, stirring constantly.

YIELD: 1 cup

**For liquid, use consomme, brown stock or water in which a bouillon cube has been dissolved.