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Meatball French Onion Soup

10 minutes
98-118 minutes


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
Plant-based Italian Style Meatballs


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.

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