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Start by either boiling or microwaving the water and bouillon cube until it's a well-combined broth, then set it aside.
In a small pot over medium-heat, add the vegetable oil and onions and saute until the onions become translucent tender. Lower to a simmer, add the flour, and stir until your roux has a smooth consistency.
Add the broth, salt, and pepper, and stir over low heat until it thickens.