Chef Angie's Demi

1. 1

   In a small saucepan, bring broth and Guinness to a rolling boil.

2. 2

   Thicken this mixture with a roux.

3. 3

   This is made in a separate pan by melting the butter and whisking in the flour until the mixture resembles wet sand.

4. 4

   While whisking the boiling stock, add the roux by continuing to whisk vigorously to avoid lumps.

5. 5

   Add caramelized onions (reserved earlier) and allow to simmer over medium low heat for about 5 minutes

6. 6

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.