How to Make Meatballs with French Onion Soup Flavor

If you’re a fan of the rich, savory flavors found in French onion soup, then you’re in for a treat with this easy and delicious recipe for French Onion Meatballs. This dish combines the hearty goodness of meatballs with the deep, caramelized flavors of French onion sauce, making it perfect for a cozy dinner or an impressive party appetizer. Serve it with crusty bread and melted cheese for a meal that’s sure to satisfy.

What You Need to Make French Onion Meatballs

To make this dish, you will need the following ingredients:

• For the meatballs:
  • 1 1/2 pounds lean ground beef
  • 1/2 cup finely chopped caramelized onions (see below)
  • 1/4 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese

• • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray or oil
• For the sauce:
  • 4 tablespoons butter
  • 4 large yellow onions, thinly sliced
  • 2 teaspoons sugar
  • Salt and pepper, to taste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1/4 cup dry sherry or white wine
  • 1 teaspoon balsamic or sherry vinegar
• For the topping:
  • 2 cups shredded Gruyere cheese
  • 1/4 cup shredded mozzarella cheese

How to Make the Meatballs

To make the meatballs, follow these steps:

• In a large bowl, combine the ground beef, caramelized onions, breadcrumbs, Parmesan cheese, eggs, Worcestershire sauce, salt, and pepper. Mix well with your hands or a fork.
• Shape the mixture into about 24 meatballs, using a cookie scoop or your hands. Place them on a baking sheet lined with parchment paper or sprayed with cooking spray.
• Bake the meatballs in a preheated oven at 375°F for 20 minutes, or until browned and cooked through.

How to Make the Sauce

To make the sauce, follow these steps:

• In a large skillet over medium-low heat, melt the butter. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are soft and golden, about 30 minutes.
• Add the thyme and bay leaves and cook for another 10 minutes, until the onions are very tender and caramelized.
• Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes, until well combined.
• Gradually whisk in the beef broth and sherry or wine. Bring to a boil and cook until the sauce thickens enough to coat the back of a spoon, 6 to 8 minutes.
• Remove the pan from the heat. Add the vinegar and stir to combine. Taste and season with more salt and pepper as needed.
• Remove the thyme sprigs and bay leaves and discard.

How to Assemble and Serve

To assemble and serve the dish, follow these steps:

• Remove the meatballs from the oven. Set the oven to broil.
• Transfer the meatballs to an oven-safe baking dish. Pour the sauce over them and toss gently to coat.
• Sprinkle the Gruyere and mozzarella cheeses evenly over the top.
• Broil for 5 minutes, or until the cheese is melted and bubbly.
• Serve hot with crusty bread or your favorite side dish.

Tips and Tricks

Here are some tips and tricks to make this dish even better:

• You can make the meatballs and caramelized onions in advance and refrigerate them for up to 5 days. Reheat them gently on the stovetop or in the microwave before assembling and broiling.
• You can also freeze the uncooked meatballs for up to 3 months. Freeze them on a baking sheet until solid, then transfer them to a freezer bag or container. Thaw them in the refrigerator overnight before baking.
• You can use ground lamb, chicken, or turkey instead of beef for the meatballs. Just make sure to use ground meat that contains both white and dark meat to prevent them from drying out.
• You can use any cheese that melts well instead of Gruyere and mozzarella, such as Swiss, cheddar, or provolone.

Conclusion