Why it works: Onion and flour are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Zafrig
Ingredients
Directions
Make the roux
Melt 1/3 to 1/2 cup lard (or use oil) over medium heat.
Cut half of a large yellow onion into small pieces and simmer in the lard until transparent.
Add 1/3 to 1/2 cup flour and stir constantly until the flour is dark brown.
Finish and serve
Add 1 tablespoon paprika; stir into the paste and pour the paste over the Cuspajs (recipe separate).
Serve in large soup bowls with plenty of French bread on hand.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Onion + flourtop 17% of all pairsSmell alikemoderateCooked together32,460 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lard or oil
- Fat that carries the flavour and helps the flour cook into a smooth paste.
- Flour
- Thickens the sauce as it cooks into a roux, and darkening it adds a toasty, nutty flavour.
- Yellow onion
- Softens into the fat, adding sweetness and savoury depth to the base.
- Paprika
- Adds mild sweet-smoky colour and aroma when stirred into the hot paste.
The step that matters
Browning the flour. Flour must be stirred constantly over medium heat until dark brown. Stopping early leaves a raw, pasty taste, while letting it scorch gives a bitter, burnt flavour and ruins the sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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