Recipe by Gail Blue Eyes
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.
Top Review by 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!
- 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 1⁄2 lbs beef stew meat
- 3 cans condensed beef consomme
- 1⁄4 cup dry sherry or 1⁄4 cup apple juice
- 1 cup apple juice
- 1⁄2 teaspoon dried thyme
- 8 slices French bread, toasted (1/2 inch thick)
- 2 cups shredded swiss cheese
Directions See How It's Made
- Add onions and butter to a 5 to 6 quart crock-pot; toss to coat.
- Top with bay leaves and beef.
- Cover and cook on LOW for 9-10 hours or until the onions are deep brown in color.
- Mix together the beef consomme, sherry, apple juice, and thyme in a bowl.
- Pour into crock-pot; increase setting to HIGH.
- Cover and cook 10 minutes or until hot.
- Take out bay leaves.
- Spoon soup into oven-proof soup bowls.
- Top each with a slice of toast and 1/4 cup shredded cheese.
- If you want, broil 6 inches from heat source for 3-5 minutes or until cheese is bubbly and begins to brown.