BEEFY FRENCH ONION SOUP

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Beefy French Onion Soup image

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.

Provided by Gail Blue Eyes

Categories     Onions

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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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