Recipe by: danny stocker, mr-freudenberg , berne switzerland preparation time: 0:50 - cut onion in fine strips - roast flour in a pan in the oven by great heat until dark brown - cold dwon flour
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step two:
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~ roast onion and margarine - stir in flour, mix well - cold down a little bit - stir in consomme (or bouillon) , stir well - add red wine, boil for one hour - carefully puree the soup in a blender at low speed until very smooth - return to the pot and adjust the salt and pepper - serve with shredded sprinz
