French Onion Soup with Meatballs
TOTAL TIME: Prep: 15 min. Cook: 8 hours
YIELD: 6 servings.
I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona
Ingredients
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1 package (12 ounces) frozen fully cooked Italian meatballs
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2 large sweet onions, sliced
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2 garlic cloves, minced
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1 teaspoon beef bouillon granules
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon pepper
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5 cups beef broth
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1 bottle (12 ounces) pale ale or additional beef broth
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18 slices French bread baguette (1/4 inch thick)
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12 slices Muenster or cheddar cheese
Directions
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1.
In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours.
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2.
Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.
Nutrition Facts
1-1/2 cups: 403 calories, 26g fat (14g saturated fat), 67mg cholesterol, 1760mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 22g protein.
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