In a frying pan, cook onions in butter about 10 minutes, stirring. Incorporate flour and let it brown, still stirring continuously.
Add broth and white wine. Bring to a boil while stirring. Reduce heat, season, cover and simmer 7 to 8 minutes.
Meanwhile, lightly toast bread slices under broiler, then top with Sir Laurier d'Arthabaska cheese. Return slices to broiler until cheese is golden.
Using a slotted spoon, divide onions between bowls. Pour over broth, place cheese toasts on top and serve immediately.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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