ONION SOUP MEATBALLS RECIPE RECIPES

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FRENCH ONION SOUP WITH MEATBALLS RECIPE: HOW TO MAK…



French Onion Soup with Meatballs Recipe: How to Mak… image

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

Provided by Taste of Home

Categories     Lunch

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 403 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 1760mg sodium, CarbohydrateContent 18g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

FABULOUS FRENCH ONION SOUP – INSTANT POT RECIPES



Fabulous French Onion Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

3 tbsp butter
1 tbsp oil
1 large yellow onion (quartered and sliced onion “quarter moon” shaped slices)
4 smaller sweet onions (quartered and sliced onion “quarter moon” shaped slices)
2 tsp brown sugar
3 sprigs fresh thyme
2 cloves garlic (minced)
1 bay leaf
1/2 cup brandy
3/4 cup red wine
4 cups beef broth (warmed)
Salt and pepper ( to taste)
4 slices thick french bread (toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks--or use croutons instead))
4 slices Gruyere cheese (or swiss)
4 slices provolone cheese
Paprika for garnish

Steps:

  • Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
  • Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
  • Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
  • Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
  • Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

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