Categories: Sauces 
      Yield: 1 batch 
  
    1/3 c  Lard or oil 
    1/2 lg Yellow onion 
    1/3 c  Flour 
      1 tb Paprika 
  
  Melt 1/3 to 1/2 cup lard (or use oil or like quantity) 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 
  flour is dark brown.  Add 1 tablespoon paprika; stir into paste and pour 
  the paste over the Cuspajs (recipe separate). Serve in large soup bowls and 
  have plenty of French bread on hand. 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. 
   
  "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you 
  by Karen Mintzias