Melt the butter in large stock pot over medium heat. Add the onions, Italian seasoning and salt and pepper and cook until the onions are very soft and brown. Be sure to watch closely and stir often.
Increase heat to med-high, add wine and bring to a boil. Now reduce heat to simmer and cook off the liquid. Add flour, stir and cook for about 6 minutes. Season with salt and pepper.
Add broth and bring up to a boil again. Remove from heat and add to bowls.
To give it that "french onion restaurant-y" feel and taste, top each bowl with a baguette and then a slice of Gouda, or other yummy white cheese. If you don't have a baguette laying around, use croutons! :-)