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French Onion Meatballs

French Onion Meatballs

Discover the ultimate comfort food with French Onion Meatballs Combining caramelized onions and juicy meatballs for a hearty family meal.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 people
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil (for caramelized onions)
  • 4 medium yellow onions, thinly sliced (about 6 cups)
  • 3 cloves garlic, thinly sliced
  • 2 leaves bay leaves
  • 1.5 teaspoons kosher salt
  • 1 teaspoon fresh thyme leaves
  • 0.5 teaspoon freshly ground black pepper
  • 1/3 cup dry white wine (like Sauvignon Blanc)
  • 2 tablespoons unsalted butter
  • 1 pound 90% lean ground beef (for meatballs)
  • 1 large egg, beaten
  • 1/3 cup panko breadcrumbs
  • 1 teaspoon kosher salt (for meatballs)
  • 0.5 teaspoon freshly ground black pepper (for meatballs)
  • 2 tablespoons olive oil (for browning meatballs)
  • 1 tablespoon all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 6 ounces freshly grated Gruyère cheese (about 1 1/2 cups)
  • as needed toasted baguette slices (for serving)

Equipment

  • Large oven-safe skillet
  • Sharp knife and cutting board
  • Large mixing bowl
  • Measuring cups and spoons
  • Box grater

Method
 

  1. Heat the olive oil in a large skillet over medium heat; add onions, garlic, bay leaves, and salt.
  2. Caramelize onions for about 45 minutes, stirring frequently; add thyme and pepper.
  3. Pour in the white wine and add butter; scrape up browned bits from the pan and remove bay leaves.
  4. In a bowl, combine ground beef, beaten egg, panko, salt, and pepper; mix in half of the cooled caramelized onions.
  5. Form the mixture into 16 meatballs, about 1 1/2 inches in diameter.
  6. Heat olive oil in the skillet; brown meatballs for about 10-12 minutes.
  7. Sprinkle flour over meatballs and stir for a minute; add chicken broth, remaining onions, Dijon mustard, and Worcestershire sauce.
  8. Let the sauce simmer for about 10 minutes until thickened.
  9. Preheat the broiler; sprinkle Gruyère cheese over meatballs.
  10. Broil until the cheese is melted and bubbly, about 2-3 minutes.

Nutrition

Calories: 430kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 4mgCalcium: 15mgIron: 20mg

Notes

Be patient with the caramelization of onions; it enhances the flavor. You can substitute ground beef with turkey or other meats as desired. For a heartier meal, serve over egg noodles or mashed potatoes. This dish is great for leftovers and actually tastes better the next day! Store in an airtight container for up to 5 days in the fridge. You can also freeze the meatballs (without cheese) for up to 3 months.
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