Step 1

Finely slice the onions, then sauté them in butter until softened, but translucent.

Step 2

When nearly sautéed, sprinkle with flour, and stir a couple of times to combine.

Step 3

Pour in the water or the consommé, then cook for 25 minutes.

Step 4

Place a dried slice of bread into each plate or bowl large enough to hold it, then pour over with the soup.