1 Tbs olive oil
1 Tbs butter
5 red onions, cut into fine rings
4 garlic cloves, finely chopped
2 sprigs thyme
1/2 tsp nutmeg
1/4 cup flour
4 cups beef stock diluted with 2 cups extra water
1 cup red wine
salt & pepper
1 Tbs wholegrian mustard
1 Tbs honey
Heat oil & butter in heavy based pan. Add onion rings, garlic, thyme sprigs, nutmeg, honey & mustard. Saute on low heat 8-10 minutes until onions caramelise. Sprinkle in flour & blend well. Slowly add beef stock, water 7 wine. Simmer 10-12 minutes. Serve with black pepper & garlic bread.