Chef Angie's Demi

• 1 cup beef broth (or homemade stock)
• 4 ounces Guinness stout
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 12 cup caramelized onion

1. In a small saucepan, bring broth and Guinness to a rolling boil.
2. Thicken this mixture with a roux.
3. This is made in a separate pan by melting the butter and whisking in the flour until the mixture resembles wet sand.
4. While whisking the boiling stock, add the roux by continuing to whisk vigorously to avoid lumps.
5. Add caramelized onions (reserved earlier) and allow to simmer over medium low heat for about 5 minutes
6. Add salt and pepper to taste.

beef broth, stout, unsalted butter, flour, caramelized onion

Taken from www.food.com/recipe/chef-angies-demi-327100 (may not work)