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. ---------------------------------------------------------------------------
Nutrition
Ingredients
