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justabitunlikely
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Heat the oil and butter in a large saucepan or Dutch oven. Add the onions and cover the pot to sweat the onions. Cook for about 8 minutes until softened. Shake the pot every two minutes to prevent the onions sticking.
Add the flour to the onions in the pot and stir over medium heat for 2 minutes.
Add the stock gradually, mixing to combine fully with each addition. Add the diced potatoes and cook over a low heat for 30 minutes.
Serve in warmed bowls with crusty buttered bread rolls or cheese toasties.