* 2 large Onions, peeled and finely sliced (Red onions are nice in this)
* 1 Clove of Garlic, peeled and crushed
* 1 tablespoon Butter
* 1 tablespoon Olive oil
* 250 ml Vegetable stock (Marigold is good here)
* 1 tablespoon Plain flour
* A good splash or either: Red wine, White wine, Bitter, Lager, Stout or Guinness
* Sea salt and Freshly ground black pepper
* Louisiana hot pepper sauce (optional)

===Method===
* Gently Fry the Onions in a mixture of Butter and Olive oil, to which a good grind of Black pepper has been added.
* This should take about 20 minutes, cook over a very gentle heat and don't rush it. Slow Frying caramelises the Onions and gives a good colour.
* Once the Onions have taken lots of colour, sprinkle the Flour over them and stir well to absorb the flavoured Fat.
* Add a good splash of your chosen Wine or Beer and mix well.
* Add the Stock, Pepper Sauce and any optional flavouring, mix in the stock and Simmer for 10 to 15 minutes.
* Season to taste and serve.

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