4 large Spanish onions
1tbsp olive oil
3 pints beef stock (tinned at a pinch)
1tsp sugar
1oz flour
1 glass white wine
Grated nutmeg
Grated Gruyère
Thickly sliced country bread
Finely slice, then sweat the onions in the oil in a heavy casserole until limp and transparent (about 15 minutes). Sprinkle on the sugar, turn the heat up a touch and cook for 30�45 minutes until golden, stirring often. Sprinkle on the flour and nutmeg and stir. Pour in the white wine and stock, and simmer for another 30�45 minutes. Serve in warmed bowls with toasted bread and Gruyère to dunk
