French Onion Meatballs (Printable Version)
Juicy beef meatballs infused with caramelized onions, simmered in savory broth and topped with melted Gruyere cheese.
# What You'll Need:
→ For the onions
01 -
2 tablespoons olive oil
02 -
4 medium yellow onions, thinly sliced (about 6 cups)
03 -
3 cloves garlic, thinly sliced
04 -
2 bay leaves
05 -
1 1/2 teaspoons kosher salt
06 -
1 teaspoon fresh thyme leaves
07 -
1/2 teaspoon freshly ground black pepper
08 -
1/3 cup dry white wine, such as sauvignon blanc
09 -
2 tablespoons unsalted butter
→ For the meatballs
10 -
1 pound 90% lean ground beef
11 -
1 large egg, beaten
12 -
1/3 cup panko breadcrumbs
13 -
1 teaspoon kosher salt
14 -
1/2 teaspoon freshly ground black pepper
15 -
2 tablespoons olive oil
→ For the sauce and serving
16 -
1 tablespoon all-purpose flour
17 -
2 cups low-sodium chicken broth
18 -
1 teaspoon Dijon mustard
19 -
1 teaspoon Worcestershire sauce
20 -
6 ounces freshly grated Gruyere cheese (about 1 cup)
21 -
Toasted baguette slices, for serving
# Steps To Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add onions, garlic, bay leaves, and salt, stirring frequently until onions are deeply golden and reduced in volume, about 45 minutes. Add water splashes if pan becomes dry. Incorporate thyme and black pepper, cooking until fragrant, about 1 minute. Add white wine and butter, scraping up fond from pan bottom. Remove bay leaves and transfer onions to a plate to cool slightly. Rinse and wipe skillet clean.
02 -
In a large bowl, combine ground beef, beaten egg, panko, salt, and pepper. Roughly chop half the cooled onions and add to the meat mixture. Mix thoroughly with clean hands until well combined.
03 -
Divide mixture into 16 evenly sized balls, approximately 1 1/2-inch in diameter. For precision, form meat into an even mound, quarter it, then divide each quarter into four equal portions.
04 -
Heat 2 tablespoons olive oil in the reserved skillet over medium-high heat. Add meatballs with even spacing and brown on all sides, 10-12 minutes. Sprinkle flour over meatballs and gently toss until flour is cooked, about 1 minute.
05 -
Add chicken broth, remaining reserved onions, mustard, and Worcestershire sauce. Stir thoroughly and simmer until sauce thickens and deepens in color, about 10 minutes.
06 -
Preheat broiler on low setting. Sprinkle Gruyere evenly over meatballs and sauce. Broil until cheese melts completely, about 2 minutes. Serve with toasted baguette slices.
# Notes and Tips:
01 -
Leftover meatballs and sauce will keep refrigerated for up to 5 days.