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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.
Preparation
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.
Next, add the slow cooker to cook the delicious caramelized onions. No need to defrost the frozen meatballs before adding them to the recipe; they will cook perfectly.
Carefully add the beef stock, ensuring that the meatballs are well-immersed. Before covering your slow cooker, stir in the garlic powder, thyme, and Worcestershire sauce.
Simmer on low for approximately 6 hours to allow the flavors to combine.
Add the shredded Swiss cheese to the meatballs and allow it to melt into a lovely topping about 30 minutes before serving.
After all the ingredients are heated and the cheese has melted, taste it and season with additional salt and black pepper if necessary. If desired, garnish with fresh parsley.
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Tips and Variations—For an extra crunch, top each serving of meatballs with a few pieces of broiler-toasted bread topped with Swiss cheese.
– A For those who enjoy things on the spicy side, try caramelizing the onions in a little brandy, just as in traditional soup.
– A To make it heartier, add cooked egg noodles in the last hour of simmering and allow them soak up some of the flavorful sauce.
– A Always feel free to incorporate your own flavors and touches into your cuisine, much like when quilting – everyone has their own unique pattern to follow.