Description
These French Onion Meatballs combine all the comforting flavors of the classic soup into a rich and hearty main dish. Tender meatballs are nestled in a caramelized onion sauce, topped with melty cheese, and baked to perfection. Perfect served over mashed potatoes, pasta, or crusty bread, this dish is sure to impress family and friends!
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp Parmesan cheese (grated)
- 2 garlic cloves (minced)
- 2 tbsp fresh parsley (chopped)
- Salt and pepper to taste
For the Onion Sauce:
- 2 large yellow onions (thinly sliced)
- 2 tbsp butter
- 1½ cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme (fresh or dried)
For the Topping:
- 1 cup Gruyère or Swiss cheese (shredded)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix gently until just combined. Form the mixture into evenly-sized meatballs (about 1½ inches in diameter) and set aside.
- Heat butter in a large oven-safe skillet over medium heat. Add the sliced onions and cook, stirring frequently, for 20-25 minutes, until golden and caramelized. Push the onions to one side of the skillet.
- Add the meatballs to the skillet, searing them on all sides until browned, about 2 minutes per side. Stir the onions back around the meatballs.
- Pour in the beef broth, Worcestershire sauce, and thyme, stirring gently to combine. Make sure the meatballs are partially submerged in the sauce.
- Sprinkle the shredded Gruyère or Swiss cheese over the meatballs and sauce. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the meatballs are cooked through.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm with mashed potatoes, pasta, or crusty bread.
Notes
- For a flavor twist, substitute the Gruyère with mozzarella or a mix of cheeses.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
- Caramelizing the onions slowly over medium-low heat is key to unlocking their rich, sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes