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–+ servings
C. Motter Cindy

French Onion Meatballs

Experience the rich, savory flavors of French onion soup transformed into hearty, family-friendly meatballs. Perfect for weeknight dinners or special occasions, these meatballs are packed with deeply caramelized onions, tender beef, and melted Gruyère cheese.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs:
  • 1 lb ground beef 80/20 is best
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
For the French Onion Sauce:
  • 3 large yellow onions thinly sliced
  • 4 tablespoons unsalted butter
  • 1 teaspoon sugar
  • 2 cloves garlic minced
  • 1/2 cup dry white wine like Sauvignon Blanc or beef broth
  • 4 cups beef broth
  • 1 teaspoon fresh thyme leaves or 1/2 tsp dried
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
For Topping:
  • 1 1/2 cups shredded Gruyère cheese
  • Fresh parsley chopped, for garnish

Equipment

  • Dutch Oven
  • skillet,
  • Mixing bowl

Method
 

  1. In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons of butter over medium-low heat. Add the thinly sliced onions and the teaspoon of sugar. Cook them low and slow, stirring every 5-10 minutes, for about 40 to 50 minutes until deeply golden, soft, and sweet.
  2. While the onions are caramelizing, prepare the meatballs. In a large bowl, combine the panko breadcrumbs and milk. Let them sit for 5 minutes to allow the breadcrumbs to absorb the liquid. Add the ground beef, beaten egg, salt, pepper, and garlic powder to the bowl. Mix everything together with your hands until just combined.
  3. Gently roll the mixture into about 16 to 20 meatballs, each about 1.5 inches in diameter. Heat a tablespoon of olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. They don't need to be cooked through. Set them aside.
  4. Once the onions are beautifully caramelized, add the minced garlic and cook for another minute until fragrant. Sprinkle the 2 tablespoons of flour over the onions and stir continuously for about one minute.
  5. Pour in the 1/2 cup of white wine (or beef broth) to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce by about half. Slowly whisk in the 4 cups of beef broth, ensuring there are no lumps. Add the fresh thyme and the bay leaf, and bring the sauce to a gentle simmer.
  6. Gently place the browned meatballs into the simmering sauce. Reduce the heat to low, cover the pot, and let everything simmer together for 20 to 25 minutes, or until the meatballs are cooked through and have absorbed all that wonderful flavor. Remove the bay leaf before serving.
  7. Sprinkle the shredded Gruyère cheese evenly over the top of the meatballs and sauce. Cover the pot again for a few minutes to let the cheese melt, or place the entire oven-safe pot under the broiler for 2 to 3 minutes for a bubbly, golden brown top. Keep a close eye on it to prevent burning!

Nutrition

Calories: 650kcalCarbohydrates: 25gProtein: 45gFat: 40gSaturated Fat: 18gCholesterol: 150mgSodium: 900mgPotassium: 650mgFiber: 2gSugar: 12gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 4.5mg

Notes

These meatballs are perfect for making ahead. Prepare the entire recipe, cool it, and store in the fridge. The flavors meld together beautifully overnight. Simply reheat gently on the stove when ready to serve.
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