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SPrinkling flour over the onions is actually a roux.
flour + fat (equal parts) + heat= roux
also any starch can thicken
cornstarch
potato strarch
arrow root
flour
etc...
they do work differently but all using the same idea the starch absorbs water making huge starch molecules wich can be broken with high heat for an extended period, harsh mechanical action i.e. hand blenders so use caution and have fun exploring this vast area of culinary experimentation
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