Le Tourin

• 2 large sweet Spanish onions, about 350 g (12 oz) each
• 2 tablespoons

Slice the onions very thinly but do not chop them into a purée – the pieces can be quite large as long as they are very thin. Melt the fat in a large, heavy sauté pan or casserole, put in the onion, cover and allow it to sweat as gently as possible for up to half an hour. When the onion is well softened, stir in the flour and allow to cook for a few moments, raising the heat if necessary. Add a