Basel Flour Soup

In a large pot, melt the butter over medium heat. Add the wheat flour and toast it, stirring constantly, until it turns a dark brown color. This can take about 8-10 minutes and is crucial for the soup's characteristic flavor.

Add the finely chopped onion to the browned flour and sauté for about 3-5 minutes until it becomes translucent and fragrant.

Gradually pour in the beef broth and water, whisking continuously to prevent lumps from forming.

Bring the soup to a gentle simmer and let it cook for about 15-20 minutes, stirring occasionally, until it has thickened to your desired consistency.

Season the soup generously with salt and black pepper to taste. Adjust as needed.

Ladle the hot Basler Mehlsuppe into bowls and serve immediately, garnished with a generous sprinkle of grated hard cheese.