Slice the onions and separate the slices into rings. Patiently cook the onions in butter until caramelized, about 20 minutes. Mix in the flour and brown it. Add the wine and cook to reduce it. Add the beef broth and spices; simmer until the soup thickens, about 20 minutes. Divide into bowls and serve.

Place the onions into a hot saucepan with the butter, garlic and thyme. Cook until coloured, then add the sherry wine brandy and stock. Cook for 10-15 minutes To serve; spoon into bowls, top with bread that is covered in cheese and grilled for 2 mins.

Cut onions into thin slices and grate potato. 2. Melt 2 tblsp butter, add spices, when done, add onions, fry till light brown in colour adding potato gratings. 3. Stir fry for 1 to 2 minutes longer. 4. Add 3 to 4 cup water, salt, cook, cool, discard bay leaf and spices (except pepper), puree and set aside.

In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions occasionally.