Score the slices at the edges, pound, season with salt and pepper. Dip the slices in flour on one side and brown in hot oil on both sides, the floured side first (5 minutes each). Remove browned slices from the frying pan and reserve warm. Melt butter in the same pan, add some flour and stir, then add the bouillon. Stir and let sauce simmer 5 minutes, salt to taste. Cut the onions to fine stripes or slices and roast them in hot oil (about 1 cm high in the pan) until crispy. Stain the onions and let dry well.

Serve the slices on plates with the sauce and the onions. You may serve roast potatoes and stewed vegetables as a side dish.