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PdfMelt the butter with the olive oil in a large frying pan over a medium heat. Add the bay leaf and thyme and cook for a min then add the onions and coat well in the butter and oil. Sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and let it bubble away for a few mins to burn off the alcohol and reduce by half, so about 2 minutes.
Pour in the little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and simmer for 8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.