I always have cooked blond roux in my freezer, so I add 1 ice cube sized portion when I add the stock, with the roux still frozen. It will be in there a while and you're going to stir it every once in a while, so it will mix in. I like to brown the pearl onions in a little olive oil to improve their color, usually in the same skillet I will later use to cook out the mushrooms. Yes, there is a lot of fat in this, but it was never going to be health food. I like the bread to soak up the juices, but I will eat this over literally any starchy thing. I especially like it with smashed baked potatoes or cooked barley. Those on a carb restriction could sub out cauliflower rice, and it would also be nice.
