Traditional Basel Brown Flour Soup with Onion, Stock and Cheese

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Toast the flour in a dry heavy pot over medium-low heat, stirring constantly, until it is evenly hazelnut-brown and smells nutty; do not let it scorch.

Ingredients quick view

1/2 cup all-purpose flour

2 medium onions, thinly sliced

6 cups vegetable or beef stock

1/2 cup dry red wine

1 cup grated Gruyère, for serving

4 tablespoons butter

Salt to taste

Pepper to taste

Tips quick view

For a richer flavor, use beef stock instead of vegetable stock.

Make sure to stir continuously when adding the stock to prevent lumps from forming.

Serve warm to fully enjoy the melted cheese.

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