Instructions: Whisk together oil and flour in large skillet. Cook over medium heat whisking constantly until roux is caramel colored (about 20 minutes). Add onions and cook 5 minutes, stirring often. Stir in 2 cups hot water and remaining ingredients.

Bring to a boil. Reduce heat and simmer 5 minutes. Serve with grits, eggs, chicken, pork, or black eyed peas.

Yield: 6 1/2 cups.

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