Onion soup

1. Peel and finely slice the onion into half moons. Slice these in half again. Heat the butter over medium heat, then add the onions. Stir and cook over medium heat until they are slightly caramelized and soft - about 6 or 7 minutes. Don't let them get too dark or the soup will be bitter.

2. Add the flour and stir until the onions are coated. Add the broth and wine, and bring to a boil. Lower the heat to a simmer and cover the soup. Let it simmer for another 10 minutes or so, lifting the lid at the end to let it reduce a little. Taste and season. Serve with fresh grated cheese and good bread.