Description
This cozy, set-and-forget dinner brings the rich flavors of French onion soup to tender, juicy meatballs. Perfect for busy weeknights or lazy weekends, the slow-cooked onions and savory beef create a meal that’s comforting, flavorful, and family-friendly.
Ingredients
For the Meatballs:
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1 ½ pounds ground beef
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½ cup breadcrumbs
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¼ cup grated Parmesan cheese
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2 cloves garlic, minced
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1 small onion, finely chopped
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1 large egg
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2 tablespoons fresh parsley, chopped
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1 teaspoon salt
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½ teaspoon black pepper
For the French Onion Sauce:
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3 large onions, thinly sliced
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2 tablespoons butter
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2 tablespoons olive oil
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1 tablespoon sugar
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3 cups beef broth
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1 teaspoon Worcestershire sauce
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
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Salt and pepper to taste
Instructions
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In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, finely chopped onion, egg, parsley, salt, and pepper. Mix gently until combined.
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Form the mixture into medium-sized meatballs, about 1 ½ inches in diameter, and set aside.
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In a large skillet over medium heat, melt the butter with olive oil. Add the sliced onions and sugar. Cook slowly, stirring frequently, until deeply caramelized, about 20–25 minutes.
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Transfer the caramelized onions to the crockpot. Add beef broth, Worcestershire sauce, thyme, and season with salt and pepper. Stir to combine.
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Place the meatballs into the crockpot, ensuring they are covered by the sauce.
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Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until meatballs are fully cooked and tender.
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Serve meatballs and sauce over mashed potatoes, egg noodles, rice, or crusty bread. Garnish with parsley or Parmesan if desired.
Notes
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Caramelize onions slowly to bring out maximum sweetness and flavor.
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Avoid overmixing meat to keep meatballs tender.
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Make meatballs ahead of time and refrigerate if needed.
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Leftovers can be stored in the fridge or frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours