In a seven-to-eight-quart pot, heat the oil. Add the onions and sauté over high heat for four to five minutes.

Reduce heat to medium-low and continue cooking for about one hour, stirring every few minutes, until the onions are caramelized. They will be very soft, dark golden, and significantly reduced in volume.

Add the meat, water, chicken soup, wine, sugar, salt, and pepper. Bring to a boil, then reduce heat to low and cook two and a half to three hours, until the meat is soft and buttery. Skim the fat off the top and serve.