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If there’s one thing that can transport me to the most treasured memories of beloved family get-togethers, it would be the comforting scent of a home-cooked meal. Using those convenient readymade meatballs, I’m going to show you a new take on an old favorite – Slow Cooker French Onion Meatballs. If you’re looking for a comforting soup to make while you finish up a quilt while the grandkids play in the yard, try this slow cooker version of classic French onion soup.
It is widely thought that the recipe for French onion soup, which has been a comfort food staple for centuries, originated in France in the 18th century. As gracefully as a wildflower over the meadows, its fame quickly spread, and it eventually became a culinary staple in American homes. Just picture the meatballs mingling with the caramelized onions and the creamy, delicious broth. Any given Sunday, this is the type of dinner that can unite a family and inspire tales. Plus, what might motivate someone to create this? With a full stomach and a warm heart, my darlin’, there is nothing that screams “I love you” like that.
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Though they are delicious on their own, these meatballs are much better when served with mashed potatoes or, for a lighter option, a salad of crisp greens drizzled with a simple vinaigrette. A side of crusty bread is an absolute need in my opinion, so you can soak up all that delicious sauce.
The recipe for French Onion Meatballs in a Slow Cooker yields: This dish is ideal for a small family gathering or for making sure you have leftovers for the following day, as it serves around 6 people.
This recipe calls for one 32-ounce package of frozen meatballs, two thinly sliced medium yellow onions, four cups of beef stock, and one tablespoon of Worcestershire sauce.
– Garlic powder, 2 tablespoons
Ingredients: – Thyme, 1 teaspoon – Shredded Swiss cheese, 1 cup – Butter, 2 tablespoons – Salt, black pepper, and optionally, fresh parsley for decoration.
How to Follow
Before you do anything else, make sure your slow cooker is heated up by setting it on low heat.
Scatter the thinly sliced onions into a pan with the melted butter and set it over medium heat. After seasoning with salt, reduce the heat and simmer, stirring regularly, until the sugars have caramelized, about 10 to 15 minutes. Patience is a virtue that brings sweetness; it’s a gradual process, my darling.
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