French onion beef braise with Gruyère toasts

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Heat a glug of oil over a medium heat in the casserole with the 5 sliced onions, half the thyme and 1 rosemary sprig. Cook, stirring often, for 30 minutes until softened and caramelised. Add the sugar and garlic and cook for 5 minutes more.
2. Add the floured beef and fry for 5 minutes until the beef is starting to brown, then add the mushrooms. and fry for a further 5 minutes.
3. Add the wine, stock, bay leaves and remaining herb sprigs. Cover with the lid and cook in the oven for 2½ hours until the beef is tender and falling apart.
4. Meanwhile, for the gruyère toasts, mix the chopped and sliced onion with the vinegar and sugar in a small glass or ceramic bowl and set aside for at least 30 minutes.
5. When the beef is tender and the sauce is thick and flavoursome, remove the casserole from the oven. Season to taste with salt and pepper and set aside. Turn up the oven to 220°C/200°C fan/gas 7.
6. To finish the toasts, slice the baguette and top the slices with the pickled red onion and a little grated gruyère and comté. Sit the slices on the stew and sprinkle with the rest of the pickled onion and cheeses. Return to the oven, without the lid, for 15-20 minutes until the cheese is golden, melted and bubbling. Scatter with chopped parsley and serve straightaway.