Make the Soup
In a large soup pot sauté onions in butter until very soft and translucent.
Stir in spices. Add flour and mix well. Add in wine, soy sauce and water to cover. Simmer at for at least an hour and a half.
Ladle soup into oven proof crocks. Add in bread/croutons and sprinkle with cheese. Place under broiler until cheese in brown and bubbly. Alternatively, if you do not have oven-proof soup crocks or a milchig broiler,you can place cheese into the bowl and ladle the hot soup on top to melt the cheese.
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What can I sub for the flour to make this gluten-free? Also has to be nut-free.
I would use gluten-free flour.
Would potato starch or corn starch work?
how much water?
How much water do you add for this soup?
It says 'water to cover' :)