Name: French onion daube recipe
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Yield: 1
Cuisine: french
Ingredients: 36.40 gm extra virgin olive oil; 800g gravy beef, trimmed, cut into 4cm pieces; 3 large brown onions, thinly sliced; 10.00 gm caster sugar; 40.00 ml plain flour; 40.00 ml brandy (optional); 185.63 gm dry red wine; 255.00 gm beef style liquid stock; 3 celery stalks, thinly sliced; 2 large carrots, cut into 1cm thick slices; 2 large parsnips, cut into 2cm pieces; 1 fresh rosemary sprig; 1 dried bay leaf; 200g baguette, thinly sliced; 60g butter, softened; 250.00 ml grated gruyere cheese; Chopped fresh chives, to serve

French onion daube recipe

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Prep Time:
20 minutes

Cook Time:
125 minutes

Total Time:
145 minutes

Indulge in a cozy beef casserole with a cheesy toast topping for a comforting meal on chilly nights.

Ingredients:

36.40 gm extra virgin olive oil
800g gravy beef, trimmed, cut into 4cm pieces
3 large brown onions, thinly sliced
10.00 gm caster sugar
40.00 ml brandy (optional)
185.63 gm dry red wine
255.00 gm beef style liquid stock
3 celery stalks, thinly sliced
2 large carrots, cut into 1cm thick slices
2 large parsnips, cut into 2cm pieces
1 fresh rosemary sprig
1 dried bay leaf
200g baguette, thinly sliced
60g butter, softened
250.00 ml grated gruyere cheese
Chopped fresh chives, to serve

Instructions:

Preheat the oven to 160C/140C fan-forced. Heat oil in a large ovenproof saucepan over high heat. Brown the beef for 3 to 4 minutes, then transfer to a plate.
In a pan over medium-low heat, heat the remaining oil. Add onion and sugar, season with salt, and cook, stirring occasionally, for 8 to 10 minutes until onion caramelizes. Stir in flour and cook for 1 minute.
Pour in the brandy, wine, and stock, stirring until the sauce is silky. Mix in the celery, carrot, parsnip, rosemary, and bay leaf. Let it come to a boil. Season with salt and pepper, then cover and bake for 1 hour 30 minutes until the beef is tender.
Spread baguette slices generously with creamy butter. Increase oven temperature to a toasty 220C/200C fan-forced. Remove and discard the rosemary sprig and bay leaf for a sophisticated touch. Arrange bread slices with the golden butter facing up, slightly overlapping them over the flavorful beef mixture. Sprinkle a generous amount of cheese on top for that delicious melted perfection. Bake for 20 minutes or until the cheese is beautifully melted and the daube is bubbling around the edges. Garnish with fresh chives for a pop of color and flavor. Serve and enjoy this savory delight.

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