All the flavor of a rich, golden French onion dip—folded into tender meatballs and prepared hands-free in the slow cooker. It’s warm, comforting, and holiday-ready without any fuss.
Ingredients:
- 26 oz bag frozen beef meatballs
- 1 large yellow onion, peeled and thinly sliced
- 2 cans (10.5 oz each) condensed French onion soup (I enjoy the dependable taste of Campbell’s here)
- 1 cup freshly shredded Gruyère cheese (always grate your own if you can—smooth melting is the gift it gives back)
Instructions:
Prepare
Place the frozen meatballs directly into the basin of your slow cooker.
Add onion and soup
Layer the sliced onion over the meatballs, then pour in both cans of French onion soup. Stir gently until everything is evenly coated.
Cook
Secure the lid and cook on LOW for 3–4 hours or HIGH for 1–2 hours. I recommend an occasional stir to keep the sauce glossy and prevent any sticking along the bottom.
Add cheese
During the final 15–30 minutes, scatter the shredded Gruyère cheese across the top. Replace the lid and allow it to melt into a dreamy, warm blanket.
Serve
Spoon these delightful meatballs hot over creamy mashed potatoes, toasted baguette rounds, or a bed of rice. They’re also quite charming tucked into soft slider rolls for a party-platter moment.