- 5 ounces [140 g] butter
- 4 ounces [115 g] onion
- 4 ounces [115 g] flour
- 1 quart / 4 cups [1 L] white stock
- 1 quart / 4 cups [1 L] tomato puree
- 1 tablespoon [15 g] salt
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- Melt butter in heavy bottom saucepan.
- Add finely chopped onions; saute lightly.
- Add flour to make a roux; cook over low heat for 10 minutes.
- In a clean casserole, bring white stock and tomato puree to a boil; then add roux and stir constantly until thickened.
- Sprinkle with salt and strain into a crockpot.
- Cool on wire rack.
- Refrigerate.
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