Slow Cooker French Onion Meatballs (Printer-Friendly)
Hearty meatballs with caramelized onions and Gruyere, simmered to savory perfection for easy comfort food.
# What You’ll Need:
→ Main Ingredients
01 -
2 pounds frozen beef meatballs
02 -
2 large yellow onions, thinly sliced
03 -
2 cans (10.5 ounces each) condensed French onion soup
04 -
2 cups shredded Gruyere cheese
# Steps to Follow:
01 -
Lightly coat the interior of the slow cooker with a thin layer of nonstick spray or butter to prevent sticking and simplify cleanup.
02 -
Place the frozen beef meatballs in an even layer in the slow cooker. Scatter the thinly sliced onions over the meatballs.
03 -
Pour both cans of condensed French onion soup evenly over the meatballs and onions. Use a spoon to distribute the soup and lightly mix so all ingredients are coated.
04 -
Cover with the lid and cook on low for 4 hours or on high for 2 hours, until the onions are softened and meatballs are heated through.
05 -
About 20 minutes before serving, sprinkle shredded Gruyere cheese evenly over the top. Re-cover and continue cooking until the cheese is fully melted.
06 -
Spoon the meatballs, onions, and sauce onto plates and serve over mashed potatoes, toasted French bread, or cooked rice.
# Helpful Hints:
01 -
For best results, shred Gruyere cheese from a block to ensure smooth melting and rich flavor.
02 -
Lighter options are possible using turkey or chicken meatballs and substituting Swiss or provolone cheese for Gruyere.
03 -
A splash of dry white wine or sherry added with the soup will deepen the flavor profile.
04 -
Leftovers store well in an airtight container for up to 3 days; reheat gently and add extra cheese if desired.
05 -
To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight before reheating.