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Crockpot French Onion Meatballs are displayed as a delicious featured image for the recipe.
Lady Maria

Crockpot French Onion Meatballs

Enjoy the classic flavors of French Onion Soup in a comforting meatball form. This recipe combines tender, seared meatballs with deeply caramelized onions, slow-cooked to perfection in a rich beef broth. Serve over toasted bread with Gruyere cheese for a delicious and easy meal.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20 blend
  • 1/2 cup breadcrumbs panko preferred
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 large yellow onions, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup dry red wine optional
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste
  • Crusty bread, toasted, for serving
  • Grated Gruyere or Swiss cheese, for serving

Equipment

  • Large bowl
  • measuring cups and spoons
  • large skillet
  • crockpot
  • tongs
  • Spatula
  • knife
  • Cutting board
  • Toaster
  • Serving plates

Method
 

  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried parsley, dried thyme, salt, and black pepper. Gently mix until just combined.
  2. Roll the mixture into 1-inch meatballs.
  3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches, browning on all sides. Do not overcrowd the pan. Set aside.
  4. In the same skillet, melt butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for 20-30 minutes, or until deeply caramelized and golden brown. Reduce heat if necessary to prevent burning. Stir in the garlic during the last minute of cooking.
  5. If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute or two to reduce slightly.
  6. Transfer the caramelized onions to the crockpot.
  7. Add the seared meatballs on top of the onions.
  8. Pour in the beef broth, Worcestershire sauce, and balsamic vinegar. Add thyme and the bay leaf. Season with salt and pepper to taste.
  9. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the meatballs are cooked through and tender.
  10. Remove the bay leaf.
  11. Serve the meatballs and sauce over toasted crusty bread, topped with grated Gruyere or Swiss cheese.

Notes

For best results, use a good quality beef broth. You can also add a pinch of sugar to the onions while caramelizing to help them brown. Store leftovers in an airtight container in the refrigerator for up to 3 days. The meatballs can also be frozen for longer storage.