2-3 tablespoon sunflower oil
6 large spanish onions, thinly sliced
2 tablespoons caster sugar
4 cloves garlic, crushed
1/2 pint / 300ml dry white wine
1 pint vegetable stock
1 tablespoon Worcestershire sauce
Put the onions, oil and sugar in a large pan. Cook over a medium heat, stirring frequently until the onions are caramel brown. Add the garlic and cook for another half minute. Pour the wine into the pan and cook for a couple of minutes. Add the rest of the ingredients, bring soup to the boil and simmer for 15-20 minutes until the onions are tender. Serve.