In a large saucepan over low heat, cook the shallots in the butter for about 10 minutes. Sprinkle with the flour and cook for about 1 minute, stirring constantly. Deglaze with the wine and reduce until it thickens. Add the milk and broth. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove from the heat. Add the cheese and let melt for about one minute.
