Recipe: The Perfect Onion Soup

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