Ingredients
3tbspbutter,divided
1small onion,finely chopped
5tbspall-purpose flour,unbleached
2½cupswater
2tspbeef bouillon
2tspchicken bouillon
fresh ground black pepper,to taste
Preparation
Melt ½ of the butter in a skillet over medium heat. Add onion; cook and stir for about 5 minutes until translucent.
Heat remaining butter in the skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, for about 20 minutes until the flour has turned golden brown and begins to smell toasted.
Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring the mixture to a boil. Cook and stir for 8 to 10 minutes until thickened to gravy consistency.
Use as desired and enjoy.
