1 package cooked, frozen meatballs (about 28 per pack)
Slowly add the wine a little at the time, letting it cook into the onions.
Cook another 20 mins until caramelized.
Add the garlic, salt/pepper to taste and cook 3-4 mins.
Add broth and reduce to a low boil.
Add meatballs and cook 10 mins.
Drizzle in the cream and stir.
Place toast slices on a baking sheet and toast at 450 6-8 mins.
2 large yellow onions, sliced
6 Tablespoons butter
1/2 cup white wine
4-5 cloves garlic, minced
2 1/2 cups beef stock
6 Tablespoons butter
1/2 cup white wine
4-5 cloves garlic, minced
2 1/2 cups beef stock
1/4 cup heavy cream (optional)*
4 pieces of 5 Cheese Garlic Texas Toast, toasted and halved
In a large skillet, melt the butter and add onions on med-high and cook 10 mins.
4 pieces of 5 Cheese Garlic Texas Toast, toasted and halved
In a large skillet, melt the butter and add onions on med-high and cook 10 mins.
Slowly add the wine a little at the time, letting it cook into the onions.
Cook another 20 mins until caramelized.
Add the garlic, salt/pepper to taste and cook 3-4 mins.
Add broth and reduce to a low boil.
Add meatballs and cook 10 mins.
Drizzle in the cream and stir.
Place toast slices on a baking sheet and toast at 450 6-8 mins.
Serve meatballs and sauce in a bowl and add toast points. Enjoy!
*I like my soup a little creamy rather than all broth. The cream smooths it out just right.
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