Zafrig

Description
This is a meatless main course, serve at least once a week in Jugoslavia. The Zafrig is also used in boiled pinto beans with smoked ham hocks.
 * 1 batch

Ingredients

 * ⅓ cup lard or oil
 * ½ large yellow onion
 * ⅓ cup flour
 * 1 tbsp paprika

Directions

 * 1) Melt ⅓ to ½ cup lard (or use oil or like quantity) over medium heat.
 * 2) Cut half of a large yellow onion into small pieces and simmer in the lard until transparent.
 * 3) Add ⅓ to ½ cup flour and stir constantly until flour is dark brown.
 * 4) Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspajs (recipe separate).
 * 5) Serve in large soup bowls and have plenty of French bread on hand.