Ingredients
Directions
Cook meatballs according to package instructions, remove from the oven and allow to cool.
Preheat the oven to 425ºF.
Heat a Dutch oven over medium-high heat. Add the extra virgin olive oil and ½ of the butter to the pot. Heat until the butter is melted, then add the onions and garlic. Sauté until caramelized, stirring often.
Add the thyme and oregano, then deglaze the pan with the red wine. Add the beef broth.
Simmer the soup for about an hour or until the onions are super soft. Add the meatballs and heat through.
While the soup is cooking, melt the remaining butter in a microwave-safe bowl, then add the garlic powder, parsley, and crushed red pepper. Combine thoroughly.
Brush the slices of bread with the garlic butter and toast in the oven.
When golden brown, top each slice with some of the cheese and bake until melted.
Transfer the meatballs to a serving dish and serve warm with the toasts on the side.
