This was outstanding and not difficult to make. And the smell in the house during the cooking was absolutely amazing.
Added a garlic and ginger paste to the carmelized onions at the end, but otherwise followed this fairly closely. I think the key thing is being patient and letting the roux and the onions really darken to develop maximum flavor. I suggest watching the video on the norecipes.com website as well. Very helpful.
When the weather gets colder, this is going to be a "go to" meal for sure.