STEP ONE:
~ cut onion in fine strips - roast flour in a pan in the oven by great heat
until dark brown - cold dwon flour
STEP TWO:
~ 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
NOTES : Swiss national speciality
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