French onion beef stew with Gruyère gratin recipe
This slow-cooked French onion beef stew is topped with melting cheesy croutes
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Cooking tools:
- Dutch oven
- Grater
- Pastry brush
- Oven
- Stove
- Baking sheet
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Wooden spoon
- Spatula
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Fork
- Aluminum foil
Ingredients
- about 900g beef skirt or sliced braising steak
- 2-3 tbsp olive oil
- 450ml beef stock
- 4 large onions
- 50g unsalted butter
- 4 garlic cloves, sliced
- 2 tbsp light brown sugar
- 1 tbsp chopped thyme, plus extra to garnish
- 2 tbsp plain flour
- 300ml white wine
- 2 bay leaves
- 1 stone-baked white baguette
- 2 tbsp olive oil
- 2 large eggs, beaten
- 1 tbsp Dijon mustard
- 3 tbsp full fat crème fraîche
- 175g Gruyère, grated finely
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