Beef Tips And Caramelized Onions

In a large Dutch oven, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Brown roast, in batches, for 3-4 minutes per side; remove from pan, and set aside.

In the same Dutch oven, melt butter over medium heat. Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.

Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes. Add roast, consomme, broth, Worcestershire, bay leaves, and thyme. Simmer, stirring occasionally, uncovered, for 1 hour. Stir in cream, and simmer, uncovered for 30 minutes. Discard bay leaves.

Preheat broiler. Lightly grease a 13x9-inch baking dish.

Spoon roast mixture into prepared baking dish. Place toasted bread slices evenly over roast. Sprinkle with cheese. Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted. Garnish with fresh thyme, if desired. Serve immediately.