Savory Crockpot French Onion Meatballs with Gruyère Melt

Instructions:

1. Melt butter in a large, heavy-bottomed skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 15–20 minutes until deeply softened and golden brown. Deglaze the pan with the white wine (if using), scraping up any browned bits, and cook until the liquid has almost evaporated. Remove from heat and set aside to cool slightly.
2. In a large mixing bowl, whisk together the milk/broth, egg, and Worcestershire sauce. Gently combine the panko, parsley, garlic powder, salt, and pepper into the liquid mixture.
3. Add the ground beef and the cooled caramelized onions to the bowl. Mix everything gently with your hands until just combined; avoid overmixing to ensure tender meatballs.
4. Roll the mixture into uniform 1.5-inch meatballs. Pour the beef broth into the bottom of a 6-quart slow cooker. Add the thyme and bay leaf, then carefully nestle the raw meatballs into the broth.
5. Cover and cook on Low for 6-7 hours or on High for 3.5-4 hours, until the meatballs are cooked through (internal temperature of 160°F/71°C).
6. About 15 minutes before serving, remove the bay leaf and taste the broth for seasoning adjustment. Sprinkle the grated Gruyère evenly over the top of the meatballs.
7. Cover and cook on High for 10-15 minutes, or until the cheese is completely melted and bubbly. Garnish with fresh chives and serve hot.