Description

Crock Pot French Onion Meatballs combine tender, fully cooked meatballs with rich, caramelized onions, melted Gruyère cheese, and a flavorful blend of French onion soup, beef broth, and Worcestershire sauce. This slow-cooked recipe delivers a comforting and savory dish perfect for appetizers or as a hearty main course, served alone or over mashed potatoes, rice, or toasted baguette slices.

Ingredients

Scale

Meatballs

1 (32-ounce) bag frozen fully cooked meatballs

Onion Mixture

2 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
2 cloves garlic, minced

Sauce

1 (10.5-ounce) can condensed French onion soup
½ cup beef broth
1 tablespoon Worcestershire sauce

Topping and Garnish

1 ½ cups shredded Gruyère or Swiss cheese
1 tablespoon fresh thyme leaves (optional, for garnish)

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Instructions

Caramelize the Onions: In a large skillet over medium heat, melt the butter. Add the thinly sliced onions along with sugar, salt, and black pepper. Cook, stirring occasionally, for 20–25 minutes until the onions turn golden brown and caramelize, developing a sweet, rich flavor.
Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
Combine Ingredients in Crock Pot: Transfer the caramelized onions to the crock pot. Add the frozen fully cooked meatballs, condensed French onion soup, beef broth, and Worcestershire sauce. Stir gently to combine all ingredients evenly.
Cook Meatballs: Cover the crock pot and cook on low for 4–5 hours or on high for 2–3 hours, until the meatballs are thoroughly heated and infused with the rich flavors of the onions and sauce.
Add Cheese: During the last 15–20 minutes of cooking, sprinkle the shredded Gruyère or Swiss cheese evenly over the meatballs. Cover again to allow the cheese to melt perfectly over the dish.
Garnish and Serve: Before serving, optionally garnish with fresh thyme leaves for a fragrant, herbal touch. Serve warm as an appetizer or main dish alongside mashed potatoes, rice, or toasted baguette slices.

Notes

This dish works excellently as a party appetizer or a comforting main course.
For extra flavor and freshness, use homemade meatballs instead of frozen.
Add a splash of red wine to the broth mixture for deeper, more complex flavors.
To make this recipe gluten-free, ensure the meatballs and French onion soup are gluten-free certified.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a slow cooker or microwave.