French Onion Meatballs

French onion meatballs capture the flavor of the iconic soup in a new, fun-to-eat dish. Sweet and tender onions flavor the meatballs and the sauce, and a sprinkle of Gruyere makes this recipe extra special.

French Onion Meatballs in a Pan at a Table Setting With Toasted Baguette Slices on a Wooden Platter and a Spoon on the Counter, All on a White Table Cloth


For the onions

2 tablespoons olive oil
4 medium yellow onions, thinly sliced (about 6 cups)
3 cloves garlic, thinly sliced
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/3 cup dry white wine, such as sauvignon blanc
2 tablespoons unsalted butter

For the meatballs

1 pound 90% lean ground beef
1 large egg, beaten
1/3 cup panko breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

For the sauce and serving

1 tablespoon all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
6 ounces freshly grated Gruyere cheese (about 1 cup)
Toasted baguette slices, for serving

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