Flour soup (Basel style)

1. Add 100 g of butter in the pot and heat on the highest level until the butter melts and starts to get frothy. Switch to a medium level, stir in flour, and brown while stirring constantly, until pale brown.

2. Put the pot on a heat-resistant surface (the roasted butter and flour mixture is now very hot!), carefully add some beef broth while stirring, and mix thoroughly. Re-heat the pot on the highest level and stir in approx. 1.5 liters of the broth.

3. Bring the soup to a boil, switch to the small level, and let simmer for approx. 1 hour while stirring frequently (especially the bottom) to prevent the soup from burning.

4. Add red wine to the flour soup. If the soup is too thick, stir in some more broth. Season to taste with salt, pepper and nutmeg.

5. Peel the onions, halve and cut into fine slices. Add the rest of the butter to the pan, heat on the highest level up to the roasting window, switch to a low level and roast onion until pale brown.

6. Serve the flour soup with onions and cheese.