Slow Cooker Beefy French Onion Soup

 

7

small onions, cut in half and thinly sliced (about 7 cups)

1

tablespoon butter or margarine, melted

2

tablespoons sugar

2

dried bay leaves

1 1/2

pounds beef stew meat

3

cans (10 1/2 ounces each) condensed beef consommé

1/4

cup dry sherry or apple juice

1

cup apple juice

1/4

teaspoon dried thyme leaves

8

slices ( 1/2 inch thick) French bread, toasted

2

cups shredded Swiss cheese (8 ounces)

• 1 Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
• 2 Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
• 3 Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
• 4 To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.