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Crockpot French Onion Meatballs

Crockpot French Onion Meatballs Recipe

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Calories: 780
Ingredients Method Notes

Ingredients
  

  • 3 large yellow onions, sliced thin (about 4 cups)
  • 3 tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 lb ground beef (80/20)
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • ½ cup dry white wine
  • 2 cups beef broth
  • 2 sprigs fresh thyme (or ½ tsp dried)
  • 1 bay leaf
  • 8 baguette slices (½ inch thick)
  • 2 tbsp melted butter
  • 1 cup shredded Gruyère cheese

Method
 

  1. In a skillet, melt the butter, add onions, sugar, and ½ tsp salt; cook 15-20 minutes until deep golden. Transfer to the crockpot.
  2. Mix beef, panko, egg, Parmesan, garlic, Worcestershire, 1 tsp salt, and pepper. Shape into 16 meatballs. Heat oil in the skillet and brown meatballs in batches, about 4 minutes per batch. Place them on top of the onions.
  3. Deglaze the skillet with wine and beef broth, scraping up bits; pour over meatballs. Add thyme and bay leaf. Cook on low 4-5 hours or on high 2-3 hours.
  4. Near the end of cook time, preheat broiler. Brush baguette slices with melted butter, top with Gruyère, and broil 2-3 minutes until bubbly and edges are crisp.
  5. Ladle meatballs and broth into bowls and top with cheese toasts. Serve right away.

Notes

The full 4-hour slow cook on low gives the onions time to nearly dissolve into the broth, but the high-heat shortcut still turns out a satisfying dinner. For a thicker broth, stir in a cornstarch slurry (1 tbsp cornstarch plus 2 tbsp cold water) during the last 15 minutes.