Testing some soups for winter.
4 small onions, chopped into half moons
1 heaping TBS ghee (or organic butter)
1 heaping TBS tapioca flour (or any other gluten-free flour)
½ liter homemade or bio vegetable stock
1 tsp turmeric
Salt, pepper & seasonings to taste
Chop onions into half moons. In a pan, heat ghee. Add onions and cook until they start to get transparent. Add flour (sift it), and then add vegetable stock. Add salt, pepper and other seasonings to taste. Cover pan and let it simmer for ca. 20 minutes over low heat.