Ingredients
1 package (12 ounces) frozen fully cooked Italian meatballs2 large sweet onions, sliced2 garlic cloves, minced1 teaspoon beef bouillon granules1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper5 cups beef broth1 bottle (12 ounces) pale ale or additional beef broth18 slices French bread baguette (1/4 inch thick)12 slices Muenster or cheddar cheese
Preparation
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.
