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:
- 10hrs 30mins
- 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
- 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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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!Reply