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

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

Directions

1. In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours.
2. 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.