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Peel the onions, cut them in half and then into thick slices.
Warm 3 tbsp of oil in a deep pan, add the onions and cook them over a moderate heat until they are soft and golden.
Stir regularly so they colour evenly.
While the onions are cooking, peel and finely slice the garlic, then add it to the softening onions together with the bay leaves, fennel seeds and peppercorns.
When the onions are soft and sticky, remove them from the pan and add a little more oil.
Cut the sausages into short lengths, then add them to the pan and let them colour nicely on all sides.
Return the onions to the pan, add the sherry, continue to cook for a couple of minutes, then stir in the flour.
Cook for a further 2 or 3 minutes, then introduce the hot stock, tuck in the thyme sprigs and continue cooking for 25 minutes.
Core and thickly slice the apples and add them to the simmering hotpot.
Season with salt, black pepper and the mustard.
Continue cooking until the apples are soft and beans are tender enough to crush between finger and thumb.
If you wish, finely chop the leaves of a few sprigs of parsley and stir in at the end.