Meatball French Onion Soup

Ingredients

OZO™ Plant-Based Italian Style Meatballs (thawed)	24 oz.
Unsalted butter	¼ Cup
Sweet onions, thinly sliced	2 Lb.
Garlic cloves, minced	3 Cloves
Fresh thyme, chopped	1 Tablespoon
Worcestershire sauce	1 Tablespoon
Dry white wine (optional)	½ Cup
Vegetable broth	48 Fl oz.
Kosher salt	1 Teaspoon
Ground black pepper	1 Teaspoon
Baguette slices, ½-inch thick	12 Slices
Extra virgin olive oil	3 Tablespoons
Gruyere cheese, shredded	1 Cup

Directions

Step 1

Preheat oven to 375°F.

Step 2

Place meatballs onto a lined or nonstick sheet pan and cook until meatballs reach an internal temperature of 165°F, about 7-10 minutes. Remove from oven and set aside.

Step 3

In a Dutch oven, melt butter over medium heat. Add onions and cook, stirring with a spatula until softened, about 10-15 minutes.

Step 4

Reduce heat to medium-low and cook, stirring occasionally, until onions are a deep golden brown, about 30-40 minutes. Add minced garlic, thyme, and Worcestershire sauce and cook 2 minutes.

Step 5

Stir in wine (if using). Turn heat to medium high and bring to a boil, cooking until liquid is reduced by half.

Step 6

Add broth, salt, and pepper and bring to a boil.

Step 7

Reduce to a simmer. Stir in cooked meatballs and simmer, covered, stirring occasionally, for 30 minutes.

Step 8

When the soup is close to done, preheat oven to 400°F.

Step 9

Place baguette slices on a baking sheet lined with parchment paper. Brush tops with oil and bake until toasted, about 3-5 minutes. Remove from oven. Set oven to broil.

Step 10

Place 6 broiler-safe bowls or ramekins on baking sheets. Ladle each with soup, top with croutons, and sprinkle cheese over each.

Step 11

Broil until cheese is melted. Serve immediately.