This Crockpot French Onion Soup Meatballs recipe is the ultimate comfort food that's both easy to make and incredibly flavorful.
With tender meatballs, caramelized onions, and a rich, cheesy topping, this dish is sure to become a family favorite. Plus, it's made entirely in the slow cooker, so you can set it and forget it and without onion soup mix!
If you love my crockpot grape jelly meatballs but want to have another savory option to serve THESE are the meatballs I would suggest.
Ingredients
For the Meatballs:
- 36 oz frozen meatballs (beef, turkey, or Italian-style)
For the Sauce:
- 2 sweet onions, large, thinly sliced into ¼-inch half-moons
- 4 garlic cloves, minced
- 2 cups beef broth, low-sodium
- 1 (10.5 oz) can condensed French onion soup
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons fresh thyme, minced (or ½ teaspoon dried thyme)
- ¾ teaspoon black pepper, to taste
- 2 tablespoons cornstarch
For Topping:
- 1 cup Gruyere cheese, shredded (or substitute: Comte, Fontina, Provolone, Swiss, or Mozzarella)
For Garnish (Optional):
- Fresh thyme or parsley, chopped
Substitutions
- Homemade Meatball - Feel free to make your own homemade meatballs. Be sure to pre-bake the meatballs to an internal temperature reaches 160-165°F.
- Cheese - If Gruyere isn't available, try Comte, Fontina, Provolone, Swiss, or Mozzarella for a similar melty texture.
- Balsamic Vinegar - Substitute with red wine vinegar or Worcestershire sauce for a slightly different flavor profile.
Ingredients
- 36 ounce frozen meatballs
- 2 large sweet onions thinly sliced into half moons
- 3-5 garlic cloves minced
- 2 Cups low sodium beef broth
- 1 10.5 oz can condensed French onion soup
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons fresh thyme minced
- ¾ Teaspoon black pepper to taste
- 2 tablespoons Cornstarch
- 1 Cup shredded Gruyere cheese
- Fresh thyme or parsley for garnish (optional)
Instructions
- Place frozen meatballs in crockpot.
- Top with sliced onions and minced garlic. In a mixing bowl or large measuring cup, combine the beef broth, French onion soup, balsamic vinegar, thyme, black pepper, and cornstarch. Whisk well to combine.
- Pour mixture over the meatballs, onions, and garlic.
- Cover with lid and cook on LOW for 3-5 hours, until the meatballs are fully heated through. Stir halfway through cooking time to ensure even heating and to make sure the sauce is not burning on the bottom of the pan.
- Right before serving, top the meatballs with the shredded gruyere cheese. Cover with lid and cook for an additional 5-10 minutes, until the cheese is fully melted.
- Garnish with fresh chopped parsley or thyme if desired. Serve as an appetizer or over mashed potatoes or egg noodles. Enjoy!
Nutrition
Notes
Helpful Kitchen Tools
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
How to make French onion meatballs in the crockpot
Prepare the Crockpot
- Place the frozen meatballs in the crockpot.
- Top with the sliced onions and minced garlic.
Make the Sauce
In a mixing bowl or large measuring cup, whisk together the beef broth, condensed French onion soup, balsamic vinegar, thyme, black pepper, and cornstarch until smooth.
Combine
- Pour the sauce mixture over the meatballs, onions, and garlic.
- Stir gently to coat.
Cook
- Cover with the lid and cook on LOW for 3-5 hours, or until the meatballs are heated through and the onions are tender.
- Stir halfway through cooking to ensure even heating and prevent burning.
Add the Cheese
- Right before serving, sprinkle the shredded Gruyere cheese evenly over the meatballs.
- Cover and cook for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serve
- Garnish with fresh thyme or parsley, if desired.
- Serve as an appetizer or over mashed potatoes, egg noodles, or cauliflower mash.
Cheese Tip
For the best melt-a-bility, shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can affect texture.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
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Storage Tips
Allow the dish to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Serving Tip
Try serving with crusty baguette slices or crostini for dipping.
Reheating Instructions
Here are simple and clear reheating instructions for this recipe, covering microwave, stovetop, and oven methods. The stovetop method is my personal preferred method. I feel like the gentle heating maintains the tenderness of the meatballs.
Microwave Method
- Place a single serving in a microwave-safe dish.
- Cover loosely and heat on medium power for 1-2 minutes, stirring halfway.
- Add a splash of broth if the sauce is too thick.
Stovetop Method
- Warm meatballs and sauce in a skillet over medium-low heat.
- Stir occasionally and add broth if needed.
Oven Method
- Preheat oven to 350°F.
- Place meatballs and sauce in an oven-safe dish, cover with foil, and bake for 15-20 minutes.
Tips for Reheating
Avoid Overheating: Reheat only until warmed through to prevent the meatballs from becoming tough or the sauce from separating.
Add Moisture: If the sauce thickens too much during storage, add a splash of beef broth or water while reheating.
Cheese Refresh: If the cheese has solidified, adding a little extra shredded cheese while reheating can restore the gooey, melty texture.
Frequently asked questions, answers and tips:
Opt for low-sodium beef broth and a low-sodium version of condensed French onion soup. Taste and adjust seasoning after cooking if needed.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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