adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

French Onion Meatballs
French Onion Meatballs
0 Likes
Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
French onion meatballs: savory meatballs with sweet onion flavor, topped with gooey Gruyere cheese.
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
  • 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:
  • Cook the onions until deeply golden and reduced: Heat olive oil in a large skillet over medium heat. Add onions, garlic, bay leaves, salt, and cook for about 45 minutes, stirring frequently. If needed, add water to prevent dryness. Mix in thyme and black pepper, and cook for 1 minute. Pour in white wine and butter, scraping the bottom. Discard bay leaves, transfer onions to a plate, let cool, and set skillet aside.
  • Prepare the meatball mixture: In a large bowl, mix ground beef, egg, panko, salt, pepper, and half of the chopped onions. Combine everything with your hands until fully mixed.
  • Create 16 meatballs by shaping the mixture into 1 1/2-inch balls. An easy method is to shape the mixture into a mound, then divide it into quarters and each quarter into quarters again.
  • Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Add the meatballs and cook until browned all over for 10 to 12 minutes. Sprinkle flour over them and cook for about 1 minute. Add chicken broth, onions, mustard, and Worcestershire sauce. Simmer until the sauce thickens and darkens slightly for about 10 minutes.
  • Melt Gruyere cheese: Preheat the broiler on low. Sprinkle Gruyere over the meatballs and sauce and broil until melted, about 2 minutes. Serve with toasted baguette slices. Store leftovers in the fridge for up to 5 days. Enjoy!

Similar Recipes