Peel and slice the onions about 3 millimeters (1/4 inch) thick.
In a large saute pan heat the oil and butter over a medium heat. When hot add the sliced onions and sprinkle over the sugar. Toss to coat the onions with the butter, oil and sugar.
Toss occasionally until the onions begin to turn brown should take about 20 - 25 minutes and the onions get a nice golden to dark brown color. The sugar will caramelize in the pan and help with the process.
Keep and eye on the pan so that the onions brown and do not burn.
When they have browned turn up the heat a little and add the wine. Gently boil off the wine.
Then add the beef or veal bullion and the Worcestershire sauce and gently boil down again. This should take about 15 minutes.
Mill some fresh black pepper and toss again.
Serve immediately or keep for later use. This should keep in a cold refrigerator for about a week.