5 tbsp. unsalted butter
2 lg. onions, halved, thinly sliced
2 lg. garlic cloves, minced
2 tbsp. flour
1/2 c. dry white wine
3 c. beef stock or canned broth
1 c. whipping cream
Salt and freshly ground white pepper

CROUTONS:

3 tbsp. unsalted butter, room temperature
2 oz. blue cheese, crumbled (about 1/2 c.)
1 sm. onion, halved, thinly sliced
2 tbsp. dry white wine
8 (1/2 inch thick) French bread baguette slices, toasted

For soup: melt butter in heavy large saucepan over medium heat. Add onions and garlic. Saute until tender (do not brown), stirring occasionally, about 8 minutes. Sprinkle flour over onions. Turn heat to low and cook 4 minutes, stirring constantly. Add wine and boil 2 minutes. Add stock and cream. Cook over medium heat until slightly thickened, stirring occasionally, about 20 minutes. Season with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Good for Dinner parties.