Di:
Rimuovere la buccia della cipolla e tagliarla a fettine sottili.
Tostare la farina in una pentola a fuoco medio, sempre mescolando, una volta che la farina sarà di colore nocciola spegnere il fuoco, togliere la farina e lasciarla raffreddare.
Nella stessa pentola scaldare il burro e soffriggere dolcemente la cipolla per qualche minuto. Sfumare con il vino. Unire la farina tostata e il brodo mescolare bene con una frusta e portare a bollore. Abbassare il fuoco e lasciare sobbollire la zuppa mescolando di tanto in tanto per circa 1 ora. Condire con sale, pepe e noce moscata.
Servire la zuppa ben calda guarnita con il Gruyère grattugiato.
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