2 tablespoons olive oil
4 lbs sirloin tip roast, trimmed and cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
4 large sweet onions, thinly sliced
4 garlic cloves, minced
1/3 cup all-purpose flour
2 (10 1/2 ounce) cans beef consomme
1 (14 ounce) can beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
0.5 (14 ounce) package French bread, cut into 1/4-inch thick slices and toasted
1 1/2 cups mozzarella cheese, shredded
fresh thyme, for garnish

2 tablespoons olive oil 4 lbs sirloin tip roast, trimmed and cut into 1-inch cubes 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons butter 4 large sweet onions, thinly sliced 4 garlic cloves, minced 1/3 cup all-purpose flour 2 (10 1/2 ounce) cans beef consomme 1 (14 ounce) can beef broth 2 tablespoons Worcestershire sauce 2 bay leaves 2 sprigs fresh thyme 1/2 cup heavy whipping cream 0 5 (14 ounce) package French bread, cut into 1/4-inch thick slices and toasted 1 1/2 cups mozzarella cheese, shredded

1. In large Dutch oven, heat olive oil over medium-high heat.
2. Sprinkle roast with salt and pepper.
3. Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
4. In the same Dutch oven, melt butter over medium heat.
5. Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
6. Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
7. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
8. Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
9. Simmer, stirring occasionally, uncovered, for 1 hour.
10. Stir in cream, and simmer, uncovered, for 30 minutes.
11. Discard bay leaves.
12. Preheat broiler.
13. Lightly grease a 13x9-inch baking dish.
14. Spoon roast mixture into prepared baking dish.
15. Place toasted French bread slices evenly over roast.
16. Sprinkle with cheese.
17. Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
18. Garnish with fresh thyme, if desired.
19. Serve immediately.