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