Beefy French Onion Soup

• 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. 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.

onions, butter, sugar, bay leaves, beef stew meat, condensed beef, sherry, apple juice, thyme, bread, swiss cheese

Taken from www.food.com/recipe/beefy-french-onion-soup-79349 (may not work)