Onion soup with chicken meatballs

I have seen this in a couple of different recipes, but always felt as if they were lacking something. My addition of using beer and better than bullion beef broth, and essentially a chicken broth with lots of thyme and a swirl of tomato paste gives this the body that I felt was lacking in the other recipes. Be sure to bake the meatballs on parchment paper, because they form a delicious crust on the bottom with the melted Gruyere cheese. If you use aluminum foil, this crust will be ripped off.
Onion soup with chicken meatballs
I have seen this in a couple of different recipes, but always felt as if they were lacking something. My addition of using beer and better than bullion beef broth, and essentially a chicken broth with lots of thyme and a swirl of tomato paste gives this the body that I felt was lacking in the other recipes. Be sure to bake the meatballs on parchment paper, because they form a delicious crust on the bottom with the melted Gruyere cheese. If you use aluminum foil, this crust will be ripped off.
Cooking Instructions
- 1
Put meatballs in oven for 20 minutes
At about the same time, start soup by melting butter And adding onions. Cook for 20 minutes - 2
Add garlic for 1 minute
- 3
Add broth, bullion, thyme, beer and tomato paste and cook on medium heat
- 4
Take meatballs out of oven let rest 10 minutes then add to soup, with bottoms of meatballs up. Do not submerge as the melted cheese forms a crust you don’t want to sog up.
- 5
Serve with more grated Gruyère on top
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