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..."
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
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