French onion soup

1. In a 4-quart stockpot, sauté onions in butter over medium heat for about 8 minutes, or until caramelized to a nice golden brown, stirring frequently so they don’t burn. 2. Add wine and continue to sauté for 2 to 3 minutes. 3. Slowly stir in flour. 4. Stirring to keep lumps from forming, add water, onion soup mix, salt and pepper; bring to a boil over high heat. 5. Reduce heat to low, cover and simmer for 1 hour and 30 minutes. 6. Ladle into bowls and place a piece of toasted French bread in each.