Cut the bacon into small cubes, fry in a pan, add the finely chopped onions, after a while add the crushed garlic and cook for 5 minutes. Pour white wine and let it boil down until the liquid has almost evaporated. Pour in beef broth and let it boil for about 20 minutes. Whisk the cream, whipping cream, yolks and flour together well, add the resulting mixture to the soup over a moderate heat (below boiling point), then bring to the boil again while whisking regularly, season with salt and grated caraway seeds. In the meantime, toast white bread cubes until fat-free, arrange soup in portions and serve sprinkled with croutons.