Beefy French Onion Soup

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.

• Ready In: 10 hrs 30 mins
• Serves: 8

Ingredients

• 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

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.