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French Onion Meatballs with Caramelized Onions and Cheese

Indulgent French Onion Meatballs with Caramelized Onions and Cheese

Delicious French Onion Meatballs with Caramelized Onions and Cheese are a comforting crowd-pleaser perfect for any weeknight dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 meatballs
Course: High Protein Dinner
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1.5 cups fresh breadcrumbs or panko Soaking in milk keeps the meatballs moist.
  • 0.25 cups whole milk Adds moisture and richness to the mixture.
  • 1.5 pounds ground beef Provides a hearty and savory base for the meatballs.
  • 1 tablespoon chopped parsley Brings a touch of freshness to the flavor profile.
  • 1 teaspoon fresh thyme leaves Enhances the aromatic herbal notes, perfect for this dish.
  • 1 teaspoon herbes de Provence A delightful seasoning blend that elevates the taste.
  • 1 teaspoon salt Enhances the overall flavor; adjust to your preference.
  • 1 teaspoon black pepper Adds a little heat, balancing the sweetness from onions.
  • 1 large white onion Finely minced, it melds beautifully into the meatball mixture.
  • 3 cloves garlic Pressing releases maximum flavor for a savory kick.
  • 0.75 cups Gruyere cheese Melted goodness that adds to the cheesy experience.
  • 1 large egg Acts as a binding agent to hold the meatballs together.
  • 1 cup mozzarella cheese For additional gooeyness and cheesy delight.
  • 2 tablespoons olive oil Used for browning the meatballs and sautéing onions.
  • 2 tablespoons ghee or butter Adds richness and a lovely nutty flavor when cooking onions.
For the Caramelized Onion Sauce
  • 2.5 large white onions Halved and sliced for deep caramelization and sweetness.
  • 1 teaspoon salt Helps to draw moisture from the onions for perfect caramelization.
  • 1 teaspoon black pepper A sprinkle enhances the complexity of flavors.
  • 3 cloves garlic Crucial for that aromatic depth when added to the sauce.
  • 1 teaspoon herbes de Provence Compliments the onions with its fragrant spices.
  • 1 teaspoon dried thyme Offers a stable earthy flavor to compliment the onions.
  • 0.25 cups sherry or white wine Adds a touch of acidity and richness to the sauce.
  • 1.5 tablespoons flour Thickens the sauce for a satisfying texture.
  • 2.25 cups beef stock The heart of the sauce, binding all flavors together.
  • 2 teaspoons fresh thyme leaves Sprinkle in for a final touch of fresh flavor.

Equipment

  • large oven-safe skillet
  • mixing bowl
  • Whisk
  • meatball scoop

Method
 

Step-by-Step Instructions
  1. Start by soaking 1 ½ cups of fresh breadcrumbs in ¼ cup plus 2 tablespoons of whole milk. Let them sit for about 5 minutes to absorb the milk, which keeps the meatballs moist and tender.
  2. In a large bowl, gently combine the soaked breadcrumbs with 1 ½ pounds of ground beef, 1 tablespoon of chopped parsley, 1 teaspoon of fresh thyme, 1 teaspoon of herbes de Provence, salt, and pepper to taste. Add in the minced onion, pressed garlic, ¾ cup of grated Gruyere cheese, and 1 whisked egg. Mix carefully and shape into meatballs.
  3. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches until they are nicely browned on all sides, about 8-10 minutes.
  4. For the sauce, add the remaining 2 tablespoons of olive oil and 2 tablespoons of ghee or butter to the same skillet. Toss in the sliced onions, adding salt and pepper to taste. Cook them over medium heat for 20-25 minutes until they become deeply caramelized.
  5. Once the onions are caramelized, stir in 4 cloves of pressed garlic, 1 teaspoon of herbes de Provence, and 1 teaspoon of dried thyme. Pour in ¼ cup of sherry or white wine, letting it bubble for 30 seconds.
  6. Sprinkle in 1 ½ tablespoons of flour, stirring for another 30 seconds until it’s well combined. Gradually whisk in 2 ¼ cups of beef stock to create a smooth sauce. Let this simmer for around 5 minutes.
  7. Nestle the seared meatballs back into the rich sauce, top with ¾ cup of Gruyere cheese and 1 cup of shredded mozzarella.
  8. Preheat your broiler. Place the skillet under the broiler for about 5-7 minutes, or until the cheese is melted and bubbly.
  9. Garnish the meatballs with extra fresh thyme and serve with warm rustic bread or over fluffy mashed potatoes.

Nutrition

Serving: 1meatballCalories: 320kcalCarbohydrates: 15gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 700IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Enjoy these meatballs warm right after cooking. Store leftovers in an airtight container for up to 3 days. Freeze in a single layer for up to 3 months.

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