Beefy French Onion Soup

Gail Blue Eyes's Note:

Got this one from a Betty Crocker cookbook. Changed it up just slightly for my family's taste. Very hearty and good when it is bitter cold outside.

• Total Time: 10 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 10 hrs

Ingredients:

Servings: 8

• 7 small onions , cut in half and thinly sliced (about 7 cups)
• 1 tablespoon butter or 1 tablespoon margarine , melted
• 2 tablespoons sugar
• 2 bay leaves
• 1 ½ lbs beef stew meat
• 3 cans condensed beef consomme
• ¼ cup dry sherry or ¼ cup apple juice
• 1 cup apple juice
• ½ teaspoon dried thyme
• 8 slices French bread , toasted (1/2 inch thick)
• 2 cups shredded swiss cheese

Directions:

1. Add onions and butter to a 5 to 6 quart crock-pot; toss to coat.
2. Top with bay leaves and beef.
3. Cover and cook on LOW for 9-10 hours or until the onions are deep brown in color.
4. Mix together the beef consomme, sherry, apple juice, and thyme in a bowl.
5. Pour into crock-pot; increase setting to HIGH.
6. Cover and cook 10 minutes or until hot.
7. Take out bay leaves.
8. Spoon soup into oven-proof soup bowls.
9. Top each with a slice of toast and 1/4 cup shredded cheese.
10. If you want, broil 6 inches from heat source for 3-5 minutes or until cheese is bubbly and begins to brown.

Reviews

[BLUE ROSE]

Thanks to French Food and Photo Fun I came across this recipe to try for this challenge. Me being me I had to throw this all together just after I got home for dinner. I brought all of this to a boil, covered then put on simmer for several hours. Out come - Fantastic! A great new version on onion soup. Highly recommend trying this recipe. 10 stars!