1 pound onions
4 tbsp flour
1/2 kl lean meat
1 mug gruyere
Cook the onions gradually with the spread and oil for 20 minutes. Mix in the salt and sugar. Cook for 30 minutes.
Stew mostly secured for 40 minutes and add flavoring.
Top with a cut of dried up bread and a modest bunch of ground Gruyere cheddar and serve warm!