Lunch: French Onion Soup with Meatballs Recipe

Ingredients

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

Instructions

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.

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