French Onion Beef with Cheesy Crusted Croissants

Ingredients

• 3 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 4 Large Onions, thinly sliced
• 6 Large Garlic Cloves, thinly sliced
• 2 Tsp Sugar
• 2 Tsp. Chopped Fresh Thyme
• 1 Twin Pack Simply Better Irish Angus Casserole Beef Pieces, at room temperature
• 50g Plain Flour
• 300ml Simply Better Morande Cabernet Sauvignon
• 1 Pack Simply Better Irish Made Slow Cooked Bone Broth
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

For the Cheesy Croissants:

• 2 Simply Better Frozen French Made All Butter Croissants
• 75g Butter, softened
• 1 Clove Garlic, crushed
• 1 Tbsp. Chopped Fresh Flat-Leaf Parsley, plus extra to garnish
• 60g Simply Better French Comte 12 Month Matured, finely grated
• 60g Parmigiano Reggiano PDO, finely grated

Method

1. Preheat the oven to 190C (Gas Mark 5). Put the croissants on a non-stick baking sheet and bake for 25 minutes until cooked through and golden brown. Remove from the oven and leave to cool, then cut each one in half again.
2. Melt a knob of the butter with 1 Tbsp of the oil in a large heavy-based pan. Add the onions, then season generously and sauté with the lid on for 10 minutes until soft. Sprinkle in the sugar and cook for another 20 minutes, stirring frequently, until caramelised. Add the sliced garlic and the thyme for the final few minutes.
3. Meanwhile, heat a casserole or skillet pan over a high heat. Put the flour into a bowl and season generously. Tip in the beef and toss until evenly coated. Add half the oil and sauté the beef in batches until golden brown.
4. Reduce the oven temperature to 180ºC (350ºF/Gas Mark 4). Put the beef back into the pan, then pour in the wine and allow to bubble down, scraping the bottom with a wooden spoon. Pour in the bone broth and then stir in the onions. Bring to a simmer and then put the lid on and transfer to the middle shelf of the oven and cook for 2 hours until the beef is meltingly tender, and the sauce has nicely reduced.
5. Half an hour before you are ready to serve prepare your cheesy croissants.
   Put the rest of the butter into a bowl and mix in the crushed garlic and parsley. Put the Comte in a separate bowl and the Parmesan in a third bowl. Line them up and dip the bottom of the croissants into the garlic butter so that it comes up the sides with the help of a teaspoon. Then roll the sides in the Comte and finally dip the bottoms into the Parmesan. Arrange them on a parchment lined baking sheet and sprinkle any remaining cheese around the edges. Bake on the top shelf for 10-12 minutes until the croissants are crisp. Drain off any excess butter and leave for 2 minutes for the cheese to firm up. To serve, divide the French onion beef between bowls and top each one with a cheesy crusted croissant.