Burn or Burnt Gruel

5 from 6 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 40 g Lard or butter
  • 2 tbsp Wheat or spelt flour light
  • Salt pepper
  • 20 ml Vinegar
  • 50 ml Red wine (optional)
  • 500 ml Water
  • 1 Pc. Onion


  • Finely dice an onion. Heat and melt the fat in a saucepan. Stir in the flour with the whisk so that it is free of lumps. Keep stirring until the flour turns a dark color. When it gets darker, roast the onion as well (if you put it in right at the beginning, it will turn black and taste bitter.) When the desired degree of browning has been achieved, deglaze. The choice of the liquid used for this also depends on the subsequent further use. It can be vinegar or wine. In any case, when the liquid goes in, it must be stirred vigorously so that no lumps are formed.
  • Bring to the boil and gradually stir in the water and bring to the boil again and again. When there is all the water in it, add a little salt and pepper. The sauce has to cook for at least 30 minutes on medium heat if you don't want it to taste like floury afterwards. Stirring occasionally. If it boils too much, give in water if necessary. At the end of the cooking time, add wine, salt and pepper to taste. Transfer to further use or serve as a soup with toasted bread.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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