Slow Cooker French Onion Meatballs (Printer-Friendly Version)
Savory meatballs and onions simmer together with melty Gruyere, perfect for cozy dinners or entertaining guests.
# Ingredients Needed:
→ Main Components
01 -
32 ounces frozen beef meatballs, uniform in size and quality
02 -
2 large yellow onions, thinly sliced
03 -
22 ounces condensed French onion soup (2 cans, 11 ounces each, preferably low sodium)
04 -
2 cups Gruyere cheese, freshly shredded
05 -
Nonstick cooking spray, for greasing slow cooker
# Step-by-Step Directions:
01 -
Coat the insert of your slow cooker evenly with nonstick cooking spray to facilitate cleanup and prevent sticking.
02 -
Distribute frozen meatballs in an even layer along the bottom of the slow cooker. Scatter thinly sliced onions over the meatballs.
03 -
Pour both cans of condensed French onion soup over the onions and meatballs. Use a spoon to gently mix so sauce and onions coat the meatballs evenly.
04 -
Cover with the lid and cook on low for 4 hours or on high for 2 hours, until onions are very soft and meatballs are heated through.
05 -
Twenty minutes before serving, sprinkle the shredded Gruyere cheese evenly over the meatball mixture. Cover and continue cooking until the cheese is melted and bubbling.
06 -
Spoon meatballs and caramelized onions with sauce over mashed potatoes, toasted French bread, or rice. Serve immediately while hot.
# Helpful Hints:
01 -
Slice onions as uniformly as possible to achieve even caramelization and texture.
02 -
For optimal cheese melt, shred Gruyere fresh from the block rather than using pre-shredded cheese.
03 -
Freeze leftovers in an airtight container for up to three months or refrigerate for three days.
04 -
Turkey or chicken meatballs and Swiss or provolone cheese may be substituted for dietary preferences.
05 -
Add a splash of dry sherry, white wine, or Worcestershire sauce for increased flavor depth.