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French Onion Meatballs with Caramelized Onions and Melted Gruyère Recipe

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4.3 from 12 reviews

French Onion Meatballs feature caramelized onions blended into a juicy ground beef mixture, simmered in a rich French onion broth, and baked with a melty Gruyère cheese topping. Inspired by classic French onion soup, these meatballs are tender, flavorful, and comforting, perfect served with crusty bread or creamy mashed potatoes.

Ingredients

Caramelized Onions

  • 2 large onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • Salt, to taste
  • Pinch of sugar

Meatballs

  • 1 lb (450 g) ground beef (15–20% fat)
  • Caramelized onions (cooled)
  • ½ cup (50 g) breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • ¼ cup (25 g) grated Parmesan cheese
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for browning

French Onion Broth

  • ½ cup (120 ml) dry white wine or beef broth
  • 2 cups (480 ml) beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves

Cheese Topping

  • 1 cup (100 g) shredded Gruyère or Swiss cheese

Garnish and Serving

  • Fresh parsley, chopped
  • Crusty bread or creamy mashed potatoes, for serving

Instructions

  1. Caramelize the onions: Heat a skillet over medium heat and add butter and olive oil. Add the thinly sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until the onions are golden, soft, and sweetly caramelized. Season with salt and a pinch of sugar to encourage browning. Remove from heat and let cool.
  2. Prepare the meatball mixture: In a large bowl, combine ground beef, cooled caramelized onions, breadcrumbs, egg, minced garlic, Parmesan, and fresh thyme. Season with salt and pepper. Mix gently just until combined to avoid tough meatballs.
  3. Shape and brown the meatballs: Form the mixture into 1.5-inch meatballs. Heat a drizzle of olive oil in a hot skillet and brown the meatballs for 2 to 3 minutes on each side, until a crust forms but they are not cooked through.
  4. Make the French onion broth: Deglaze the skillet with dry white wine or beef broth, scraping up browned bits. Add beef stock, Worcestershire sauce, and additional thyme. Simmer the broth to reduce slightly, developing a deep, rich flavor.
  5. Bake with cheese topping: Place the browned meatballs in a baking dish. Pour the broth over the meatballs. Top each with shredded Gruyère or Swiss cheese. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes until the meatballs are cooked through (internal temperature of 160°F or 70°C) and the cheese is melted and bubbly.
  6. Serve and garnish: Sprinkle the baked meatballs with fresh parsley. Serve alongside crusty bread or creamy mashed potatoes for a comforting meal.

Notes

  • Use ground beef with 15-20% fat content for juicy, tender meatballs.
  • Avoid overmixing the meat mixture to keep the meatballs tender.
  • Caramelize onions slowly to extract their natural sweetness.
  • Brown meatballs before baking to lock in flavor and texture.
  • Check internal temperature of meatballs to ensure they are safely cooked.
  • Let meatballs rest for 5 minutes after baking for juicy results.
  • Prepare meatballs one day ahead and store refrigerated; reheat gently before baking with cheese.
  • Gruyère cheese is preferred for topping, but Swiss or mozzarella can be used as alternatives.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days, reheated with extra broth to maintain moisture.

Find it online: https://recipesbyliza.com/french-onion-meatballs-with-caramelized-onions-and-melted-gruyere-recipe/