In a frying pan or sauce pan, brown bacon in oil and butter.

Add onions and saute with bacon on low-medium heat for 10 minutes so they're very soft but do not brown.

Sprinkle the onions with flour, mix in then gradually add the broth. Mix well so no flour clumps remain.

Add in the sugar, caraway seeds, mustard and a bit of salt and pepper. Bring to a simmer and turn to low. Cook for about 20 minutes, stirring occasionally.

After 20 minutes, add the cream and splash of white wine (optional). Bring to a simmer again and adjust taste with salt and pepper.

Use for beef, spätzle, pasta, cooked vegetables,and potato dishes.