Back French Onion Soup Ingredients 7 small onions, cut in half and thinly sliced (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) Directions Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef. Cover and cook on Low heat setting 9 to 10 hours or until onions are deep brown. 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. 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 min or until cheese is bubbly and begins to brown. Back