1 tsp. of walnut oil,
20 cl white wine (sweet),
Mince the onion and brown them in a pan greased with olive oil. Sprinkle with sugar. When the onions are brown, reduce the heat and be careful not to overcook them. Pour the white wine and let deglaze for half an hour. At the end, add a tsp. of walnut oil. Serve warm, as a side dish. Bon appétit!