6 onions
100g butter
2 teaspoons Chelsea Soft Brown Sugar
6 cups beef stock
1/4 cup sherry
2 tablespoons flour
3 tablespoons dark soy sauce

Melt the butter, add very finely chopped onions and Chelsea Soft Brown Sugar. Cook slowly for 20 to 30 minutes. Add flour, stirring the whole time. Add stock. Bring to the boil, reduce heat and simmer for 20 to 30 minutes. Add sherry, soy sauce and black pepper to taste.

Serve with toasted french bread with melted cheese on it.