The roux is the traditional method in some cuisine, used to flavor a dish. Roux is made with vegetable or animal fat, and thus improves the taste of food, and gives it a specific flavor.
Heat oil in a pan, then add the chopped onion to sauté it. Then add the paprika and stir. Add the flour and stir until you get a paste. Add the roux to the dish.
This is called solid roux. There is a soft poached roux, which is considered more useful. It is made from tomato paste, tomatoes, celery, carrots and parsley. Into the heated oil, add the chopped onion to sauté, then add tomatoes or tomato paste, carrots and parsley. Add the red pepper and the broth from the dish. Lastly, add toasted until golden flour, which is diluted with a little cold water.
Soft roux is not harmful and adds a nice flavor to a dish.
The roux for the dish can be done without flour and paprika can be added to the preheated oil for color.
With pepper and flour, you can prepare most soups. In some cases, fry the onions first, then the flour until you get a golden color and finally, add red pepper. Be careful for the pepper not to darken too much because, it starts to get bitter.
You can make a combined roux, which is made from oil, flour and vegetables. Sauté the vegetables, then you need to fry the flour for 3-4 minutes. Stir in red pepper and water or stock.
If you want prepare porridge, the roux is made with flour that is fried until golden brown in oil and gradually diluted with fluid, while stirring. The liquid is a decoction of mushrooms or vegetables for paste with vegetables, chicken broth for pastes and milk in dairy mixes. Be careful not to burn the flour.