One serving of an old-style French brown onion and mustard sauce, thickened with flour and beef broth.
1 tspButter
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25 gOnion
1 gParsley
2 gFlour
0.25 cupBeef broth
5 gMustard
To tasteSalt
To tasteBlack Pepper
Melt all the butter in a very small heavy saucepan. Add all the onion and cook over medium-low heat for 12-15 minutes, stirring often, until deep golden brown and very soft. Reduce the heat if it catches; browned onion gives the sauce its color.
Sprinkle in all the flour and stir for 1 minute. Gradually stir in all the beef broth until smooth. Bring to a gentle simmer and cook for 8-10 minutes, stirring, until the sauce lightly coats a spoon.
Take the pan off the heat and stir in all the prepared mustard and parsley. Taste before adding salt and pepper. Do not boil again after adding the mustard. Scrape all the warm sauce into one small ramekin as one condiment portion; no meat or side dish is included.