Description
The irresistible flavors of French onion soup are reimagined in these delectable French Onion Meatballs. With juicy beef meatballs, a caramelized onion sauce, and a melted topping of Gruyere and mozzarella, this dish embodies the best of both worlds—soup and meatball perfection. Perfect for cozy dinners, this recipe is a comforting addition to your meal rotation. Serve these meatballs over creamy mashed potatoes or with crusty bread to soak up the savory sauce, making each bite a rich and flavorful delight. Enjoy a comforting dinner that brings a French classic to your plate in a new, satisfying way.
Ingredients
Units
Scale
- Meatballs:
- 1 1/2 cups fresh breadcrumbs (or panko breadcrumbs)
- 1/4 cup + 2 tbsp whole milk
- 1 1/2 pounds ground beef (85/15 lean-to-fat ratio)
- 1 tbsp chopped parsley
- 1 tsp fresh thyme leaves, plus extra for garnish
- 1 tsp herbes de Provence
- Salt (about 1 tsp, to taste)
- Black pepper (about 1/4 tsp, to taste)
- 1/2 large white onion, finely minced
- 4 cloves garlic, pressed
- 3/4 cup grated Gruyere cheese, divided use
- 1 large egg, whisked
- 1 cup shredded mozzarella cheese
- French Onion Sauce:
- 4 tbsp olive oil, divided
- 2 tbsp butter or ghee
- 2 1/2 large white onions, halved and sliced
- Salt and black pepper, to taste
- 4 cloves garlic, pressed
- 1 tsp herbes de Provence
- 1 tsp dried thyme
- 1/4 cup sherry (or white wine)
- 1 1/2 tbsp flour
- 2 1/4 cups beef stock
- 2 tsp fresh thyme leaves
Instructions
- Meatball Prep: Soak breadcrumbs in milk for 5 minutes. Add ground beef to a bowl, then mix in soaked breadcrumbs, parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of Gruyere, and egg. Shape mixture into 2-tbsp balls, chill for 15 minutes.
- Brown Meatballs: In a large skillet, heat 2 tbsp olive oil. Sear meatballs on all sides, 8–10 minutes, then set aside.
- French Onion Sauce: In the same skillet, add remaining oil, butter, and sliced onions. Cook 20–25 minutes, stirring until caramelized. Add garlic, herbes de Provence, and thyme; cook 30 seconds. Add sherry and reduce for 30 seconds. Sprinkle flour and stir in beef stock; simmer for 5 minutes.
- Combine and Bake: Preheat broiler. Place meatballs in sauce, top with Gruyere and mozzarella. Broil 5–7 minutes until cheese melts. Garnish with fresh thyme and serve over mashed potatoes or with crusty bread.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 669 kcal