Remove the skin from the onions and cut them into narrow rings. Heat butter (1) in a frying pan and roast the onion rings in it until they are soft and nicely browned. Remove from the frying pan.
Season salmon slices and lightly flour them. Fry in the butter (2) for about three minutes on both sides until golden brown. Remove from frying pan and keep warm.
Pour wine and soup to the drippings, stirring vigorously until the sauce thickens and thickens. Warm the onions in it and spread evenly over the salmon slices.
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