Peel the onions. Blanch the thyme, bay leaf and onions in boiling salted water for 5 minutes and drain. Cut bacon into small cubes and heat in the oil. Fry the onions until golden brown.
Pour on so much red wine that the onions are covered. Season with salt, pepper, sugar and cloves, cook for 20 minutes and let it cool down in the stock. Garnish with laurel and thyme.