Onion soup with chanterelles

Halve the onion lengthwise and slice into thin half-rings. Clean the chanterelles and cut them into larger pieces.

In a pot, melt butter over high heat, add the onion, and stir. Cover with a lid and let simmer for 2 minutes. Reduce heat to medium and simmer the onion for another 12 minutes. Stir frequently to prevent it from sticking to the bottom.

Remove the lid, add the mushrooms, and sauté for another 5 minutes, stirring occasionally. Add the stripped and lightly chopped thyme leaves. Stir, pour in the wine, and let it completely evaporate. Once the wine has evaporated and only fat remains in the pot, add the flour and sauté for 1 minute, stirring constantly.