French Onion Soup with Meatballs

Name: French Onion Soup with Meatballs
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings.
Ingredients: 1 package (12 ounces) frozen fully cooked Italian meatballs; 2 large sweet onions, sliced; 2 garlic cloves, minced; 1 teaspoon beef bouillon granules; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 5 cups beef broth; 1 bottle (12 ounces) pale ale or additional beef broth; 18 slices French bread baguette (1/4 inch thick); 12 slices Muenster or cheddar cheese

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

1 package (12 ounces) frozen fully cooked Italian meatballs
2 large sweet onions, sliced
2 garlic cloves, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups beef broth
1 bottle (12 ounces) pale ale or additional beef broth
18 slices French bread baguette (1/4 inch thick)
12 slices Muenster or cheddar cheese

Directions

In a 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low until onions are tender, 8-10 hours.
Ladle soup into six broiler-safe 16-oz. ramekins. Top each with three slices of bread and two slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.