Tuesday, October 20, 2015

{soups-salads-and-salad-dressings} French Onion Soup with Meatballs


French Onion Soup with Meatballs (This one’s different!)


I got the idea for how to make this soup after I went to a “brew-house” 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

TOTAL TIME: Prep: 15 minutes.

Cook: 8 hours

YIELD: 6 servings


·                                 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


·                                 1. In a 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 8-10 hours or until onions are tender.

·                                 2. 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.

God Bless and have a GREAT DAY!








Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)


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