Sauté the onions until a rich dark brown on medium to high temperature.  (Be careful not to burn.) Sprinkle the sautéed onions with the flour and stir.  Stir in both broths until soup comes to a boil and begins to thicken.  Reduce heat to simmer and add wine. (Do not boil the wine.)  Serve with crusty chunks of French bread with melted Mozzarella cheese.  Enjoy with a glass of MountainRose Vineyard’s Riesling!