Slow Cooker French Onion Soup

IngredientsFOR:1/2 pound (about 680 g) ground beef1/2 cup bread1 large egg1/4 cup milk1/2 tablespoon garlic powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon Worcestershire sauceFOR THE FRENCH:2 tablespoons butterlarge onion, finely chopped1 sugar. thyme leaves (or 1/2 teaspoon dried thyme)Salt and pepper to taste1 cup grated Gruyère cheese (optional, on top)PreparationMix spices: In a large bowl, mix ground meat, breadcrumbs, eggs, milk, garlic powder, salt, black pepper and Worcestershire sauce. Stir until well combined, but be careful not to overmix to tenderize the meat.Shape the meatballs: Form the mixture into approximately 2.5 cm meatballs. You should get 20-24 meatballs.Yellow (optional): For extra flavor, place the meatballs over medium heat before adding them to the slow cooker. This step is optional but recommended.ESTABLISHMENT OF NATIONAL AND PERMANENT NATION STATES:Caramelize the onions: Melt the butter in a pan over medium heat. Add the chopped onion and sugar (if using) and cook, stirring frequently, until the onion is soft and caramelized, about 15-20 minutes.Add the flour: Sprinkle the flour over the caramelized onions and stir to combine. Cook for 1-2 minutes to remove the taste of the flour.Deglaze: Add the beef broth and red wine to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce, thyme, salt, and pepper. Simmer for a couple of minutes to combine the flavors.Slow Cook: Transfer the caramelized onion mixture to the slow cooker. Add the meatballs, gently stirring to cover them in the sauce.Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through.