Serves 2, generously
Six white onions
Two cloves garlic
The best stock you can find (I used a vegetable stock pot, but beef stock is more traditional)
Cook, stirring occasionally, for 30-40mins until dark brown and caramelised. You may wish to add a pinch of sugar to help the caramelisation process, but the onions make it quite sweet.
Add two finely chopped cloves of garlic, tarragon (or other herbs of your choice) and lots of black pepper. Stir for a minute or two, to take the edge off the garlic. Add two dessert spoons of flour, and stir into the onions.
Add a glass of white wine to the pan and let it bubble for a minute, stirring to incorporate the flour. Add 1.5 to 2 pints of hot stock, and simmer for about 30mins. Taste, adjust seasoning as necessary. Serve in hot bowls with cheese-on-toast floated on top.