Recipe French onion daube : Practical and Delicious

Recipe French onion daube : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French onion daube. You are currently reading Recipe French onion daube : Practical and Delicious. This recipe is the creation of the chef Cathie Lonnie. Recipe French onion daube requires 20m, cook 2h 05m and serve 6. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

The perfect meal for chilly nights, this hearty beef casserole is covered in a cheesy toast topping.

Ingredients:

17 Ingredients

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  2 tbsp extra virgin olive oil
  
  
  


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  800g gravy beef, trimmed, cut into 4cm pieces
  
  
  


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  3 large brown onions, thinly sliced
  
  
  


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  2 tsp caster sugar
  
  
  


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  2 tbsp plain flour
  
  
  


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  2 tbsp brandy (optional)
  
  
  


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  3/4 cup dry red wine
  
  
  


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  1 cup Massel beef style liquid stock
  
  
  


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  3 celery stalks, thinly sliced
  
  
  


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  2 large carrots, cut into 1cm thick slices
  
  
  


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  2 large parsnips, cut into 2cm pieces
  
  
  


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  1 fresh rosemary sprig
  
  
  


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  1 dried bay leaf
  
  
  


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  200g baguette, thinly sliced
  
  
  


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  60g butter, softened
  
  
  


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  1 cup grated gruyere cheese
  
  
  


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  Chopped fresh chives, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160C/140C fan-forced. Heat 1 tablespoon oil in a large ovenproof saucepan over high heat. Add beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Heat remaining oil in the pan over medium-low heat. Add onion and sugar. Season with salt. Cook, stirring, for 8 to 10 minutes or until onion caramelises. Add flour. Cook, stirring, for 1 minute.
  
  
  


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  Step 3
  
  
  
  
  Gradually add brandy and wine then stock, stirring until sauce is smooth. Stir in celery, carrot, parsnip, rosemary and bay leaf. Bring to the boil. Season with salt and pepper. Cover. Bake for 1 hour 30 minutes or until beef is tender.
  
  
  


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  Step 4
  
  
  
  
  Spread baguette slices with butter. Increase oven to 220C/200C fan-forced. Remove and discard rosemary sprig and bay leaf. Arrange bread, butter-side up and slightly overlapping, over beef mixture. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted and daube is bubbling around the side. Sprinkle with chives. Serve.
  
  
  

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