Thank You: Creamy Onion Soup - Brennan's

Jim - not sure if you are still on this forum, but if you are a BIG THANK YOU. I have made the Brennan's french onion soup recipe for years, and always thought the onion flavor was not strong enough - and that huge amount of flour always browned too fast and/or got gloppy in the pan. I have doctored it over the years to make it "mine," but NEVER thought to reduce the flour. I am making it this weekend with your version and looking forward to the results. This soup is a family tradition on Christmas Even in our family, and my husband raves that no other onion soup compares. Typically they are an awful salty broth so not hard to beat that! But excited to try it with the lesser amount of flour. Thank you again!!