Heat butter fat (if you use too little fat, the flour will ball up together during roasting). On low heat, stirring continuously, roast the flour in the butter fat for about 1/2 hour until it is chestnut brown. About 10 minutes before the end of roasting, add the chopped onion and roast. Extinguish with beef broth and simmer on low heat for about 2 hours. For the flour soup to taste good, it is necessary to roast the flour exactly and make the soup according to the prescribed length. Now it is seasoned with a dash of red wine and served with 1 to 2 tbsp of sour cream. The soup tastes very good with grated cheese.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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