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French onion potatoes

Cooking recipes / Second-course recipes / Vegetable

Cut the onions into rings and fry lightly in oil. Add the flour, meat stock and make a fairly thick sauce. Cook the potatoes, peel still warm, cut into wedges and add to the sauce. Pepper well, salt and leave on a low heat for 5 minutes. Add plenty of parsley greens and serve hot.

potatoes - 1 kg, onions - 200 g, butter - 4-6 tbsp. spoons, or margarine - 4-6 tbsp. spoons, flour - 5 tbsp. spoons, meat broth - 0.5 l, pepper to taste, salt to taste, parsley greens to taste