Description
These Crock Pot French Onion Meatballs combine tender, fully-cooked meatballs with rich caramelized onions and a savory French onion soup sauce. Slow-cooked to perfection and topped with melted Gruyère cheese, this dish makes a comforting appetizer or a hearty main course perfect for any occasion.
Ingredients
Scale
Meatballs and Sauce
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 can (10.5 oz) condensed French onion soup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 2 lbs frozen fully-cooked meatballs
- 1 cup shredded Gruyère or Swiss cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Caramelize Onions: In a large skillet over medium heat, melt the butter. Add the thinly sliced onions along with sugar, salt, and black pepper. Sauté the onions for 20–25 minutes, stirring often, until they become caramelized and a deep golden brown color, which develops rich flavor.
- Add Garlic and Seasonings: Stir in the minced garlic and cook for another minute until fragrant. Then add Worcestershire sauce, balsamic vinegar, and the can of condensed French onion soup, mixing well and scraping up any browned bits from the pan to incorporate extra flavor.
- Transfer to Slow Cooker: Pour the entire onion mixture into your slow cooker. Add the frozen fully-cooked meatballs and stir gently to evenly coat them with the sauce.
- Slow Cook: Cover the slow cooker and cook on low for 4–5 hours, or on high for 2–3 hours, until the meatballs are heated through and flavors meld together.
- Optional Thickening: If you prefer a thicker sauce, stir in the cornstarch slurry (cornstarch mixed with water) during the last 30 minutes of cooking to allow it to thicken nicely.
- Add Cheese and Melt: Just before serving, sprinkle the shredded Gruyère or Swiss cheese over the top of the meatballs. Cover the slow cooker again and let the cheese melt for 5–10 minutes.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for a fresh herb finish and serve the meatballs warm. They pair wonderfully as an appetizer or served over mashed potatoes, noodles, or crusty bread for a satisfying main course.
Notes
- Great as a party appetizer or served as a main dish with sides like mashed potatoes or noodles.
- Use homemade meatballs instead of frozen if preferred for a more personalized flavor.
- The cornstarch slurry is optional and only used if you want a thicker sauce consistency.
- Gruyère cheese can be substituted with Swiss or mozzarella if desired.
