Crockpot French Onion Soup & Meatballs

​Step 1 – Starter Ingredients

• 1 Large Bay Leaf​ (whole)
• 2 Large Garlic Cloves (minced)
• 3 Large Onions (thinly sliced)
• 1 TBSP Balsamic Vinegar
• 1 TBSP Unsalted Butter
• ​1/2 TSP Black Pepper (to taste)
• 1​/2 TSP Salt​ (to taste)
• 2 TSP Worcestershire Sauce

Step 1 – Starter Instructions

​Thinly slice onions and place in crock pot. Add all ingredients. Stir. Cover and cook on high for one hour. Stir, resume cooking for one hour and repeat once more.

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Step 2 – Meatballs​ Ingredients

• 1/2 Cup Panko Breadcrumbs
• 1 Large Egg
• 1 1/2 lbs Lean Ground Beef
• 1 Packet Dry Onion Soup Mix
• 1/2 TSP Herbes de Provence

Step 2 – Meatballs Instructions

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Mix all ingredients together. Create small bite-sized meatballs. Place on the baking sheet, cook for 10 minutes. Remove, place on a papertowled plate, cool and place in the refrigerator. 

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Step 3 – Broth Ingredients

• 1 Baguette (sliced, toasted)
• 1 10.5​ o​z Can Condensed French Onion Soup
• 1 Cup Unsalted Beef Broth
• 1 1/2 – 2 ​Cups Shredded Gruyère​ Cheese
• 1/2 TSP Herbes de Provence

​Step 3 – Broth Instructions

Add the ​broth, Herbes de Provence​, meatballs, soup​ to the slow cooker.​ Gently stir. 

Cover and cook on high for 2 hours. 

​Remove individual serving(s) of meatballs and soup to a baking dish. Generously, top with Gruyère ​Cheese.​ Broil for 1 minute until cheese is melted. ​Serve with sliced and toasted baguette.​

Tips

• Add extra Beef Broth for a soupier dish.
• Approximately 6 cups of sliced onions.
• Baguette replacement is garlic bread, mashed potatoes or rice.
• Cheese melts in roughly 8 – 10 minutes. 
• Cheese weighs between 6 – 8 ounces.
• Ground Beef substitute is chicken or turkey.
• Gruyère​ Cheese substitute is Fontina, Mozzarella or Swiss Cheese.
• Herbes de Provence substitute is dried thyme.
• Lean Ground Beef should be 85/15 or 90/10.
• Leftovers last up to 2 months in the freezer.
• Premade meatballs last 2 days in the refrigerator.
• Premade meatballs last 2 months in the freezer. 
• Reheat in the microwave with a paper towel for 3 minutes, stir and check for doneness.
• Reheat on stove top on medium heat.
• Scoop from the crockpot what you plan to eat in a broiler dish. Generously coat with cheese and broil. Freeze leftovers flat in a freezer safe plastic container or ziplock bag.
• Small cookie scoop works well for same size meatballs.
• Small meatballs would serve well as a appetizer on sliced baguette bread and broiled cheese.
• Step 1 cooks for a total of 3 hours.
• Thaw overnight,
• Unsalted Beef Broth may be substituted with plain water.
• We strive for low sodium with our food, you may add up to 1 TSP of Salt.
• You may do the meatballs the last 30 minutes of Step 1 cooking instead of placing them in the refrigerator.

Note: I forgot to take a photo before freezing our leftovers.