Description
Slow Cooker French Onion Meatballs feature tender, savory meatballs simmered in a rich, caramelized onion sauce. Inspired by classic French onion soup flavors, this comforting dish combines deeply caramelized onions, garlic, and herbs with a savory beef broth base, finished with melty Gruyère cheese. Perfect for an easy, hands-off dinner, the slow cooker effortlessly melds all the delicious flavors while keeping the meatballs juicy and flavorful.
Ingredients
Scale
Meatballs
- 1 1/2 pounds frozen fully-cooked meatballs (beef or turkey)
Onion Sauce
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup dry white wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 1/2 cups beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1 1/2 cups shredded Gruyère or Swiss cheese
- Chopped parsley for garnish
Instructions
- Caramelize the Onions: Heat olive oil and butter in a large skillet over medium heat. Add the sliced onions, salt, pepper, and sugar. Cook, stirring frequently, for 20 to 25 minutes until the onions are deeply caramelized, developing a rich golden-brown color and sweet flavor.
- Add Garlic and Herbs: Stir in the minced garlic and dried thyme and cook for an additional minute to release their aromas without burning.
- Deglaze the Pan: Pour in the white wine (if using) to deglaze the skillet, scraping up any browned bits stuck to the bottom. This adds depth of flavor and prevents burning. Allow the wine to reduce slightly.
- Transfer to Slow Cooker: Carefully transfer the onion mixture to the slow cooker. Add Worcestershire sauce, balsamic vinegar, and beef broth. Stir everything together to combine the flavorful sauce base.
- Add Meatballs and Cook: Add the frozen meatballs to the slow cooker and gently mix to coat them evenly with the sauce. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the meatballs are heated through and flavors meld.
- Thicken the Sauce: During the last 30 minutes of cooking, stir in the cornstarch slurry to thicken the onion sauce, giving it a nice glossy consistency that clings to the meatballs.
- Add Cheese Topping: Just before serving, sprinkle shredded Gruyère or Swiss cheese over the meatballs in the slow cooker. Cover to allow the cheese to melt, or optionally transfer the meatballs to a broiler-safe dish and broil for a couple of minutes to achieve a golden, bubbly cheese crust.
- Garnish and Serve: Sprinkle chopped parsley on top for a fresh touch and serve warm. Enjoy your comforting French Onion Meatballs with mashed potatoes, rice, or crusty bread.
Notes
- For more robust flavor, consider using homemade meatballs or searing frozen meatballs in a skillet before adding them to the slow cooker.
- This dish pairs wonderfully with mashed potatoes, steamed rice, or warm crusty bread for a hearty, satisfying meal.
- If skipping the wine, you can substitute with additional beef broth or water, but the depth from wine enhances the sauce.
- Gruyère cheese is traditional for its nutty, creamy flavor, but Swiss cheese is a good substitute if preferred.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French-American
