1. In large Dutch oven, heat olive oil over medium-high heat. 2. Sprinkle roast with salt and pepper. 3. Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside. 4. In the same Dutch oven, melt butter over medium heat. 5. Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender. 6. Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored. 7. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes. 8. Add roast, consomme, broth, Worcestershire, bay leaves and thyme. 9. Simmer, stirring occasionally, uncovered, for 1 hour. 10. Stir in cream, and simmer, uncovered, for 30 minutes. 11. Discard bay leaves. 12. Preheat broiler. 13. Lightly grease a 13x9-inch baking dish. 14. Spoon roast mixture into prepared baking dish. 15. Place toasted French bread slices evenly over roast. 16. Sprinkle with cheese. 17. Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted. 18. Garnish with fresh thyme, if desired. 19. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
