Instructions: 1. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE BROWN
PARTICLES REMAINING IN PAN.

2. COOK OVER LOW HEAT ON TOP OF RANGE OR IN 375 F OVEN 30 MINUTES UNTIL FLOUR
IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER BROWNING.

3. UE BOILING WATER COMBINED WITH CANNED, DEHYDRATED ONIO SOUP; SIMMER 10 MINUTES. ADD ROUX TO SOUP MIXTURE, STIRRING CONSTANTLY.

SERVING SIZE: 1/4 CUP (2

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