1 1/4 cups drippings 2 small sliced onions 1 1/4 quarts barley flour

2 quarts stock or water 2 teaspoons salt 1/2 teaspoon pepper

Cook onions and drippings together until very dark brown, as dark as can be without burning. Add flour, and cook until browned; add water or stock, stirring until smooth and thickened. Let boil five minutes, and add seasonings. If flour is well browned, a good sauce may be made without stock or kitchen bouquet. If not of good color or flavor, add kitchen bouquet or vegetable extract as needed.