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 30â?"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 30â?"45 minutes. Serve in warmed bowls with toasted bread and Gruyère to dunk
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ChilstoneChilstone have been makers of fine cast stone garden ornaments and architectural stone since 1953.
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Guild AndersonGuild Anderson’s work in country houses and historic buildings centres around the design and reimagining of domestic working spaces, chiefly kitchens, sculleries, boot rooms and pantries.
