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A slow-cooker recipe that combines frozen meatballs with caramelized onions and a rich French onion soup-inspired sauce, finished with melted Gruyère cheese. Easy to prepare and perfect for a cozy meal or party appetizer.

  • Total Time: 2 hours 45 minutes to 6 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 medium yellow onions, sliced
  • 26 ounces frozen meatballs
  • 2 cups low-sodium beef broth
  • 1 ounce package brown gravy mix
  • 2 teaspoons minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon white wine vinegar
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. Slice the yellow onions.
  2. Mince the garlic.
  3. Grate the Gruyère cheese.
  4. Spread the sliced onions evenly in the bottom of a 6-quart slow cooker.
  5. Layer the frozen meatballs on top of the onions.
  6. In a medium bowl, whisk together the beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar.
  7. Pour the sauce mixture over the meatballs.
  8. Cover and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours, until meatballs are heated through and onions are tender.
  9. Whisk the cornstarch and water together to make a slurry.
  10. Stir the cornstarch slurry into the meatballs and sauce to thicken.
  11. Sprinkle the grated Gruyère over the top, cover, and cook 10 minutes more until the cheese melts and the sauce is thickened.

Notes

For a golden cheesy crust, transfer meatballs and sauce to a baking dish, top with cheese, and broil 1-2 minutes until bubbly and golden., Serve over mashed potatoes, noodles, or rice, or as party meatballs with sides like veggies or crusty bread., Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat gently to avoid drying out., To prevent drying out, use a slow cooker with a warm setting that kicks in automatically after cooking., Adjust sauce thickness by adding more cornstarch slurry and cooking a bit longer if needed., Homemade meatballs can be used but should be browned or baked before adding to the slow cooker for best texture.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes to 6 hours
  • Category: Main Course
  • Cuisine: French-inspired

Nutrition

  • Serving Size: About 4 meatballs and sauce per serving
  • Calories: Approximately 380 calories per serving
  • Fat: 22 g per serving
  • Carbohydrates: 20 g per serving
  • Protein: 25 g per serving