French Onion Soup with Meatballs Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon beef bouillon granules
- 5 cups beef broth
- 2 large sweet onions sliced
- 1 package (12 ounces) frozen fully cooked italian me
- 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
- Carbohydrate 8.88505159992698 g
- Cholesterol 0.06 mg
- Fat 0.369616533305635 g
- Fiber 1.03359225372372 g
- Protein 2.18889512115601 g
- Saturated Fat 0.137818231930595 g
- Serving Size 1 1 serving (212g)
- Sodium 436.919857113191 mg
- Sugar 7.85145934620326 g
- Trans Fat 0.104204783128112 g
- Calories 45 calories
Directions In a 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 8-10 hours or until onions are tender. 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 2-3 minutes or until cheese is melted. Serve immediately. Yield: 6 servings. Originally published as French Onion Soup with Meatballs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p79
