Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top
with bay leaves and beef.
Step
2
Cover and cook on low heat setting 9 to 10 hours or until onions
are deep brown.
Step
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.
Step
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.
For best results, don't double this recipe. If the onions are packed too deeply in the slow cooker, they steam and stay pale and boiled tasting instead of caramelizing. They would eventually caramelize, but not before the beef would become dried out and overcooked.
A fresh tossed salad with a vinaigrette would taste great with this rich soup. Spoil your family with a small fancy French pastry from the bakery for dessert.
If you broil the soup with cheese on top, place the soup bowls on pretty plates to protect fingers and your table from the hot bowls.
Nutrition Facts
Serving Size:1 Serving
Calories
440
Calories from Fat
180
Total Fat
20g
Saturated Fat
10g
Cholesterol
80mg
Sodium
910mg
Total Carbohydrate
31g
Dietary Fiber
2g
Protein
34g
% Daily Value*:
Iron
20%
20%
Exchanges:
2 Vegetable; 4 Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
