Go Back
Crockpot French Onion Meatballs are showcased in a tempting featured image.

Crockpot French Onion Meatballs

These Crockpot French Onion Meatballs are a savory and comforting dish, perfect for potlucks or easy weeknight dinners. Tender meatballs are slow-cooked in a rich French onion sauce and topped with melted Gruyere or Swiss cheese, creating an irresistible crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds frozen meatballs Italian-style or plain
  • 3 large yellow onions, thinly sliced
  • 4 cups beef broth
  • 1 package dry onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme optional
  • 1.5 cups Gruyere or Swiss cheese, shredded
  • Salt and pepper to taste
  • Fresh parsley, for garnish optional

Equipment

  • large skillet
  • Crockpot (slow cooker)
  • mixing bowl
  • whisk
  • measuring cups and spoons
  • Spatula or spoon
  • knife
  • cutting board

Method
 

  1. Melt butter in a large skillet over medium heat.
  2. Add sliced onions and cook, stirring occasionally, until softened and golden brown (about 20-30 minutes).
  3. Add minced garlic during the last minute of cooking.
  4. Season with salt and pepper.
  5. Place the frozen or cooked meatballs in the bottom of your crockpot.
  6. Pour the caramelized onions over the meatballs.
  7. In a bowl, whisk together the beef broth, dry onion soup mix, and Worcestershire sauce.
  8. Pour the mixture over the meatballs and onions.
  9. If using, sprinkle thyme over the top.
  10. Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours.
  11. About 30 minutes before serving, sprinkle the Gruyere or Swiss cheese over the meatballs.
  12. Cover the crockpot and let the cheese melt completely.
  13. Serve hot, garnished with fresh parsley if desired.

Notes

For a thicker sauce, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the crockpot during the last 30 minutes of cooking. You can use store-bought caramelized onions, but homemade are better. Meatballs can be frozen for up to 2-3 months. For extra browning, broil the meatballs after the cheese melts. Add sliced mushrooms to the onions for an earthy flavor. A splash of red wine can add extra depth.