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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
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    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


  • 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.
Nutrition Facts
1-1/2 cups: 403 calories, 26g fat (14g saturated fat), 67mg cholesterol, 1760mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 22g protein.

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