FRENCH ONION BEEF STEW WITH GRUYERE TOAST

3 T. canola oil, divided 4 large yellow onions, julienned Up to 1 c. water 2 cloves garlic, minced 3 t. salt, divided 1 t. black pepper, divided 2 lbs. beef stew meat, cut into 1-inch cubes 2 T. flour 2 t. Dijon mustard 4 sprigs thyme leaves, minced 1 t. minced rosemary leaves 1 c. red wine

1/4 c. cognac 4 c. low sodium beef stock

1/2 c. shredded starchy potato 3 carrots, peeled and cut into 1-inch chunks 1 T. minced parsley 4 oz. gruyere cheese, shredded 6 diagonal slices crusty baguette

Heat 1 tablespoon of canola oil in a large Dutch oven or soup pot with a tight-fitting lid. Add the onions and cook over medium heat, stirring frequently, until soft and dark brown (about 20 minutes). If the onions begin to burn or you see dark spots on the pot, stir in 1/4 cup of water and scrape the sides and bottom of the pot. When onions are caramelized, add the minced garlic, 1 teaspoon of salt and 1/2 teaspoon of black pepper; stir for 10 seconds until garlic is fragrant. Transfer the mixture to a bowl and set aside for later. Preheat oven to 325 degrees. Sprinkle beef chunks with the flour, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss until all beef pieces are evenly coated.

In the same pot used to cook the onions, heat remaining 2 tablespoons of canola oil over medium-high heat. Add the beef and brown on all sides. Add the onion mixture back into the pot then stir in Dijon mustard, minced thyme and minced rosemary. Deglaze the pot with red wine and cognac, and scrape up all the brown bits from the bottom and sides of the pot. Add the beef stock and the shredded potato; stir to incorporate.

Cover the pot and place the stew in the oven for 1 hour. Remove the pot and stir in the carrot chunks. Return the stew to the oven for an additional 45 minutes to 1 hour. Finish the soup with the fresh parsley and remaining 1 teaspoon of salt if desired.

In a large nonstick pan, toast the baguette slices on one side. Flip the bread slices over and add a mound of gruyere cheese. Cook until cheese is melted and slightly crispy around the edges.

Serve the stew with a slice of cheese-covered crusty baguette.