Description
French Onion Meatballs are a delightful combination of juicy meatballs, caramelized onions, and a rich, cheesy sauce inspired by the classic French onion soup. Perfect for family dinners or special occasions, this dish is comforting, flavorful, and guaranteed to impress.
Ingredients
For the onions:
- 2 tablespoons olive oil
- 4 medium yellow onions, thinly sliced (about 6 cups)
- 3 cloves garlic, thinly sliced
- 2 bay leaves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup dry white wine (such as Sauvignon Blanc)
- 2 tablespoons unsalted butter
For the meatballs:
- 1 pound 90% lean ground beef
- 1 large egg, beaten
- 1/3 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the sauce and serving:
-
- 1 tablespoon all-purpose flour
- 2 cups low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 6 ounces freshly grated Gruyere cheese (about 1 cup)
- Toasted baguette slices, for serving
Instructions
Caramelize the onions:
Heat olive oil in a large skillet over medium heat. Add the sliced onions and garlic, tossing to coat in oil. Stir in the bay leaves, salt, thyme, and pepper. Cook, stirring occasionally, for 25–30 minutes until golden brown and caramelized.
Increase heat to medium-high, add white wine, and deglaze the pan, scraping up any browned bits. Simmer for 1–2 minutes until the wine reduces. Stir in butter and set aside.
Make the meatballs:
In a mixing bowl, combine ground beef, egg, breadcrumbs, salt, and pepper. Mix gently until just combined, being careful not to overmix. Shape the mixture into 12 evenly sized meatballs.
Brown the meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides, about 2–3 minutes per side. Remove meatballs from the skillet and set aside.
Prepare the sauce:
In the same skillet, sprinkle the flour over the remaining oil and whisk for 1–2 minutes to create a roux. Gradually add the chicken broth, whisking constantly to avoid lumps. Stir in Dijon mustard and Worcestershire sauce, letting the sauce simmer for 3–4 minutes until slightly thickened.
Combine and cook:
Return the caramelized onions and browned meatballs to the skillet. Spoon sauce over the meatballs, cover, and simmer on low heat for 10–12 minutes until the meatballs are fully cooked.
Add cheese and serve:
Sprinkle grated Gruyere cheese evenly over the meatballs and onions. Cover and let cook for 2–3 minutes until the cheese melts. Serve with toasted baguette slices for dipping.
Notes
- Make ahead: Caramelize the onions and prepare the meatball mixture in advance. Store separately in the fridge until ready to cook.
- Substitute for Gruyere: If Gruyere isn’t available, Swiss cheese or mozzarella are good alternatives.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.
- Vegetarian option: Use plant-based ground meat and vegetable broth for a meat-free version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: French