Green onions cut into pieces with a length of H cm and boil until tender in salted water to which was added a little vinegar. It was then allowed to drain. Of the flour and the butter is cooked roux. It was diluted with tomato paste and a little water in which onions boiling so as to obtain a thick sauce. Add crushed garlic, salt and spices for soup, mix with finely chopped parsley and the resulting sauce is poured over the onions.