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one ordinary shallow oven-safe bowl with four meatballs over a thick French-bread toast, soft golden onion strands and brown gravy beneath a melted pale Gruyere cap, with no potato slices, parsley or garnish
Rachel Kim

Crockpot French Onion Meatballs

Give the onions enough time to turn golden before the slow cooker takes over; broth cannot create that flavor from a pan of pale raw slices. Gruyere melts over the meatballs at serving, with toasted French bread underneath to catch the onion gravy instead of a potato gratin layered into the crock.
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Prep Time 30 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 lb 85% lean ground beef
  • 3/4 lb ground pork
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 3/4 tsp fine salt for meatballs
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 medium yellow onions about 1 1/2 lbs, thinly sliced
  • 1/4 tsp fine salt for onions
  • 1 tbsp all-purpose flour
  • 1/3 cup dry white wine
  • 2 cups low-sodium beef broth
  • 1/2 tsp dried thyme
  • 6 thick slices French bread about 12 oz total
  • 4 oz Gruyere grated

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then gently mix with beef, pork, egg, meatball salt, garlic powder and pepper. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
  2. Meanwhile, heat butter and olive oil in a wide skillet over medium-low heat. Cook onions with onion salt for 30 to 35 minutes, stirring often, until soft and golden throughout.
  3. Stir flour into the onions for 1 minute, then add wine and scrape the pan. Add broth and thyme, simmer for 3 minutes and transfer the hot gravy with the hot meatballs to a 5-quart slow cooker.
  4. Cover and cook on HIGH for 2 hours until the meatball centers reach 165°F, turning gently through the onions once.
  5. Near serving, toast bread on a rimmed sheet at 400°F for 5 to 7 minutes. Place one slice in each of 6 broiler-safe shallow bowls, top each with 4 meatballs and onion gravy and divide Gruyere over them.
  6. Broil the bowls on a sheet 6 inches from the heat for 2 to 3 minutes until cheese bubbles. Rest for 2 minutes and serve, keeping the hot bowls on heatproof plates.