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–+ servings
Slow Cooker French Onion Meatballs

Slow Cooker French Onion Meatballs

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These Slow Cooker French Onion Meatballs are a savory delight, featuring tender meatballs infused with the rich flavors of French onion soup, served with gooey melted cheese on top. They're perfect for a comforting meal any day of the week.
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Prep Time 25 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large onions, thinly sliced
  • 2 large cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fine salt
  • Freshly ground black pepper, to taste
  • 1 1/2 pounds lean ground beef (85/15 or 90/10)
  • 1/2 cup panko breadcrumbs
  • 1 packet (1 ounce) dry onion soup mix
  • 1 large egg
  • 1/2 teaspoon herbes de Provence or dried thyme
  • 1 can (10.5 ounces) condensed French onion soup
  • 1 cup unsalted beef broth or water
  • 1/2 teaspoon herbes de Provence or dried thyme
  • 1 1/2 to 2 cups (6 to 8 ounces) shredded Gruyère or Swiss cheese
  • Fresh thyme leaves or fresh chopped parsley, for garnish (optional)
  • 1 baguette, sliced and toasted

Equipment

  • Slow Cooker
  • Large Mixing Bowl
  • Rimmed Baking Sheet

Method
 

  1. In a large slow cooker, combine the thinly sliced onions, minced garlic, bay leaf, unsalted butter, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Stir to combine. Cover and cook on high for 3 hours, stirring once after 1 hour.
  2. About 25 minutes before the onions are done, preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil.
  3. In a large bowl, mix together the ground beef, panko breadcrumbs, dry onion soup mix, egg, and herbes de Provence until just combined. Shape the mixture into 24 to 28 meatballs using a 2-tablespoon portion scoop, and place them on the prepared baking sheet. Bake for 10 minutes.
  4. Once the onions are done cooking in the slow cooker, add the baked meatballs, condensed French onion soup, beef broth (or water), and herbes de Provence. Cover and cook on high for an additional 2 hours. Adjust seasoning to taste.
  5. Just before serving, sprinkle the shredded Gruyère or Swiss cheese evenly over the meatballs. Cover and let stand until the cheese is melted, about 5 to 10 minutes.
  6. Garnish with fresh thyme leaves or chopped parsley if desired. Serve the meatballs with sliced and toasted baguette. Enjoy!

Notes

For an extra boost of flavor, you can sauté the onions in a skillet with a bit of olive oil until caramelized before adding them to the slow cooker.
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