1Quarter the onions lengthwise then thinly slice sideways.
Place the sliced onions and olive oil in a large pot over medium low heat. Stir often till onions are translucent.
2Add the flower and stir till all the liquid is absorbed.
Gradually add the chicken broth stirring well after each addition to prevent any lumps from forming. Add the milk, the salt and pepper and bring to the boil.
Reduce heat to low and simmer partially covered for 20 - 30 minutes or until onion is tender.
3For serving, place some cream in each bowl (about 1/4 cup depending on personal preference) then ladle the soup over the cream, stir and enjoy.