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, AZ
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
1. In a 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 8-10 hours or until the 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 the cheese is melted. Serve soup immediately.