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
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