French Onion Soup with Meatballs
“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
French Onion Soup with Meatballs
French Onion Soup with Meatballs
| Servings | Prep Time | Cook Time |
| 6 | 15minutes | 8hours |
| Servings | Prep Time |
| 6 | 15minutes |
| Cook Time |
| 8hours |
Ingredients
- 12 oz frozen fully cooked Italian meatballs
- 2 large sweet onions sliced
- 2 garlic cloves minced
- 1 tsp beef bouillon granules
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 5 cups beef broth
- 12 oz pale ale
- 18 slices French bread baguette 1/4-inch thick
- 12 slices Muenster or cheddar cheese
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Ingredients
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Instructions
- In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours.
- 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.
Recipe Notes
Nutrition Facts
1-1/2 cups: 403 calories, 26g fat (14g saturated fat), 67mg cholesterol, 1760mg sodium, 18g carbohydrate (6g sugars, 2g fibre), 22g protein.
