3 c. water 1 1/2 c. sugar 3/4 c. vinegar 1/4 tsp. salt 1 tsp. chicken soup base (optional) 1/2 tsp. white pepper 1/4 lb. bacon (6-7 strips), chopped 1/2 c. chopped onion 1/2 c. flour
Combine water, sugar, vinegar, salt, soup base and pepper. Heat to boiling. In a separate pan brown bacon. Remove bacon to water mixture. Fry onions in bacon fat until soft but not brown. Add flour and let it bubble up to 2-3 minutes. Add this roux to hot water mixture. Stir until smooth. Simmer 5 minutes. Serve warm over mixed greens such as iceberg lettuce, red leaf lettuce, spinach, endive and a little shredded red cabbage
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