The easiest crock-pot French onion meatballs! All the flavors of the classic soup – smothered in caramelized onions, sherry broth, and gruyere cheese.
French onion soup is one of my favorite dishes of all time! It’s so comforting yet full of intense flavor. I wanted to create more of a party appetizer using the flavors of this timeless soup. Which brought me to the idea to make Crock-Pot French onion meatballs. I used my Crock-Pot 7 QT Slow Cooker for this recipe and it sure did get the job done! Slow-cooker recipes are a life saver sometimes.
I used Holland House sherry cooking wine and added the perfect flavor to this dish! I used a little while caramelizing the onions. As well as in in the broth!
This recipe is so easy. You just caramelize the onions then throw everything in the Crock-Pot! It calls for frozen meatballs. I used turkey (from Trader Joe’s) but you can use beef if you prefer that. You can also make your own homemade meatballs. Homemade chicken meatballs would be great too. I wanted to make this recipe super approaching which is why I went the pre-made/frozen method! We could all use an easy recipe sometimes.
The ingredients you’ll need for this recipe:
Frozen meatballs, garlic, white onions, butter, beef broth, sherry, fresh thyme, and shredded gruyere cheese.
For the cheese I used a blend of shredded gruyere and swiss and it worked well! Just plain gruyere will also be good.
This recipe is great for a party appetizer or serve it for dinner with some rice and vegetables! Either way it’s so satisfying 🙂
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2 (16 oz.) bags of frozen turkey meatballs*
2 white onions, thinly sliced
2 cloves garlic, minced
3 tbsp butter
2 cups beef broth
1/4 cup sherry, divided
1/2 tbsp fresh thyme leaves, plus more for topping
2 cups shredded gruyere cheese
salt and pepper
In a skillet over medium heat add the butter.
Once melted add 2 tbsp of the sherry and onion. Season with a little salt and pepper and let sauté for about 10 minutes, stirring occasionally.
Add thyme and let cook another 5 minutes.
Add garlic and let cook 1 more minute, stirring frequently so it doesn’t burn.
Transfer everything to the base of the Crock-Pot.
Add frozen meatballs and beef broth. Stir and cover.
Let cook on low for 3.5 -4 hours.
Carefully taste and add salt and pepper if need be.
Stir in 2 tbsp sherry and top with gruyere cheese and cover and let cook 10-13 more minutes.
Top with a little more fresh thyme leaves and serve!