Recipe Details

Ingredients

For the Onions

• 3 large onions, thinly sliced, about 6 cups

• 2 large cloves garlic, minced

• 1 large bay leaf

• 1 tablespoon unsalted butter

• 1 tablespoon balsamic vinegar

• 2 teaspoons Worcestershire sauce

• 1 teaspoon fine salt

• Freshly ground black pepper, to taste

For the Meatballs

• 1 1/2 pounds lean ground beef (85/15 or 90/10)

• 1/2 cup panko breadcrumbs

• 1 packet (1 ounce) dry onion soup mix

• 1 large egg

• 1/2 teaspoon herbes de Provence or dried thyme

For the Sauce and Finishing

• 1 (10.5-ounce) can condensed French onion soup

• 1 cup unsalted beef broth or water

• 1/2 teaspoon herbes de Provence or dried thyme

• 1 1/2 to 2 cups (6 to 8 ounces) shredded Gruyère or Swiss cheese

• Fresh thyme leaves or fresh chopped parsley, for garnish, optional

• 1 baguette, sliced and toasted

Description

Combine 3 large onions, thinly sliced (about 6 cups), 2 large cloves garlic, minced, 1 large bay leaf, 1 tablespoon unsalted butter, 1 tablespoon balsamic vinegar, 2 teaspoons Worcestershire sauce, 1 teaspoon fine salt, and freshly ground black pepper to taste in a large slow cooker and give everything a stir to combine. Cover and cook on high for 3 hours, stirring again after 1 hour.

About 25 minutes before the 3 hours is up, prepare the meatballs. Position a rack in the center of the oven and heat to 425 F. Line a large rimmed baking sheet with foil.

In a large bowl, combine 1 1/2 pounds lean ground beef (85/15 or 90/10) with 1/2 cup panko breadcrumbs, 1 packet (1 ounce) dry onion soup mix, 1 large egg, and 1/2 teaspoon herbes de Provence or dried thyme. 

Mix until the ingredients are combined (but do not overmix) and using 2 tablespoons or a 2-tablespoon portion scoop, shape the mixture into 24 to 28 1-ounce meatballs and place on the prepared baking sheet.

Just before serving, sprinkle the meatballs evenly with 1 1/2 to 2 cups (6 to 8 ounces) shredded Gruyère cheese. Cover and let the
meatballs stand until the cheese is melted, 5 to 10 minutes.