French Onion Soup

1/2 pint / 240 ml sherry or dry white wine
4 large yellow onions, thinly sliced into circles
8 to 10 cloves garlic, finely chopped
1 T whole wheat pastry flour
2 pints / 950 ml veggie stock
Pinch of thyme & sage
1/2 t black pepper
1/2 t of salt

In a large heavy stockpot, heat wine until bubbling.

Add the onions and reduce heat to medium.

Cook onions on a low heat, stirring frequently, for
at least 20 minutes.

Add garlic and continue to cook 5 to 10 minutes until
garlic begins to look brownish.

Add flour, stir well, and cook for 2 minutes.

Add stock, thyme, sage and bring to a boil.

Reduce heat and simmer 30 minutes.

Season with pepper and salt.

Serve.