Beefy French Onion Soup

Name: Beefy French Onion Soup
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8 serving(s)
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

(1)

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.

READY IN: 10hrs 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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