pan in the oven by great heat until dark brown - cold dwon flour

Step Two:

~ roast onion and margarine - stir in flour, mix well - cold down a little bit - stir in consomme (or bouillon) , stir well - add red wine, boil for one hour - carefully puree the soup in a blender at low speed until very smooth - return to the pot and adjust the salt and pepper - serve with shredded Sprinz