In a broad pot over medium-low warmth, heat olive oil and incorporate spread. At the point when the spread is broken down, blend the onions and coat with oil and margarine.Spread and cook for 20 minutes, checking now and again.Turn up the glow to medium-high. Incorporate ½ tsp salt and sugar. Mix and keep cooking until onions are dull hued and caramelized. (the base of the dish will develop some singing, it’s noteworthy!)Blend in flour one tablespoon at some random minute and cook for around 30 seconds.Incorporate 1 holder (235 ml) of the meat stock. Experience a race to rub (deglaze) the carmelized bits stuck on the base of the skillet.