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French cuisine is renowned for its rich flavors, intricate techniques, and comfort food staples that have captured the hearts and palates of food lovers worldwide. From the buttery goodness of croissants to the hearty embrace of coq au vin, French dishes often evoke warmth and nostalgia. Among these comforting classics is the beloved French onion soup—a dish celebrated for its savory broth, caramelized onions, and gooey cheese topping. However, in a creative culinary twist, we present the French Onion Chicken Meatballs, a delightful fusion that brings the indulgent flavors of French onion soup into a convenient and easy-to-prepare meatball format.

French Onion Chicken Meatballs

A delightful twist on a classic dish.
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Ingredients
  

1 pound ground chicken

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup breadcrumbs

1 large egg

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup beef broth

1 cup shredded Gruyère cheese

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Caramelized Onions: In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the finely chopped onions and cook for about 10-15 minutes until they are golden brown and caramelized. Stir occasionally to prevent burning. Add minced garlic and sauté for an additional minute. Remove from heat and let cool slightly.

    Make the Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, dried thyme, salt, pepper, and the cooled caramelized onion mixture (reserve a small portion for topping later). Mix until all ingredients are well combined.

      Form the Meatballs: Using your hands, shape the mixture into golf ball-sized meatballs (about 1-1.5 inches in diameter) and place them on a baking tray lined with parchment paper.

        Cook the Meatballs: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the meatballs (in batches, if necessary, for even cooking). Sear the meatballs on all sides until golden brown, about 5-7 minutes.

          Add Broth and Simmer: Once the meatballs are browned, gently pour the beef broth into the skillet. Bring to a simmer, cover, and cook for an additional 15 minutes, allowing the meatballs to absorb the flavors.

            Add Cheese: Preheat the broiler. Once the meatballs are cooked through, sprinkle the shredded Gruyère cheese over the top. Place the skillet under the broiler for 2-3 minutes, until the cheese is bubbly and golden.

              Serve: Remove from the oven, garnish with reserved caramelized onions and chopped parsley. Serve the meatballs hot with crusty bread or over a bed of mashed potatoes.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4