Delícia Supreme Light 150 g
Sugar 85 g
Sliced onions 1 kg
Chicken broth 2 L
Wheat flour 30 g
Soft white wine 80 ml
Salt and black pepper as much as needed
1. Melt the Delícia Supreme Light Margarine in a saucepan.
2. Add the sugar and let it caramelize until it turns a medium caramel color.
3. Add the onions and cook until they are golden brown.
4. Pour in the wine and let it evaporate.
5. Dissolve the wheat flour in a little of the chicken stock and set aside.
6. Add the remaining chicken stock to the pan and cook until it reduces a little.
7. Add the dissolved wheat flour and stir so that no lumps form, until it thickens.
8. Adjust the salt, season with black pepper to taste, remove from the pan and serve with toast and cheese au gratin.
