French Onion Meatballs

French cuisine has long been revered for its rich flavors, elegant techniques, and comforting dishes that warm the soul. From the classic coq au vin to the indulgent crème brûlée, French cooking showcases an array of tastes and textures that tantalize the palate. Among these culinary gems, French onion soup stands out as a beloved classic, celebrated for its deep, savory broth and gooey cheese topping. But what if we could elevate this classic dish into something new and exciting? Enter the concept of French Onion Meatballs with a Cheesy Twist—a delightful fusion that brings together the beloved flavors of French onion soup and the comforting essence of meatballs.

Discover the delicious fusion of French cuisine with these French Onion Meatballs featuring a cheesy surprise! Infused with caramelized onions, garlic, and a hint of Worcestershire sauce, these tender meatballs are a comforting twist on the classic French onion soup. Finished with a rich sauce and melted Gruyère cheese, they make an impressive centerpiece for family dinners and gatherings. Explore the recipe now and bring a taste of France to your table!

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Ingredients

For the Meatballs:

1 pound ground beef

1/2 pound ground pork

1 cup breadcrumbs (preferably panko)

1/2 cup grated Parmesan cheese

1/2 cup finely chopped onion

2 cloves garlic, minced

1 large egg

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

Salt and pepper to taste

For the French Onion Sauce:

2 large yellow onions, thinly sliced

3 tablespoons butter

2 tablespoons olive oil

1 teaspoon sugar

1/2 cup dry white wine (or beef broth for non-alcoholic)

4 cups beef broth

1 teaspoon fresh thyme leaves

Salt and pepper to taste

1 cup Gruyère cheese, shredded (optional, for topping)

Instructions

Prepare the Meatballs:

- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, Worcestershire sauce, thyme, salt, and pepper.

- Mix until well combined but do not overwork to keep them tender.

- Roll the mixture into meatballs about 1.5 inches in diameter and place them on a baking sheet.

Sear the Meatballs:

- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

- Add the meatballs in batches (do not overcrowd) and brown them on all sides for about 5 minutes each. Remove them from the skillet and set aside.

Caramelize the Onions:

- In the same skillet, melt the butter and add the remaining olive oil.

- Add the sliced onions and sugar to the pan and stir to coat.

- Cook on medium-low heat, stirring occasionally, for about 20-25 minutes or until the onions are caramelized and golden brown.

Make the French Onion Sauce:

- Once the onions are caramelized, add the white wine (or beef broth) to deglaze the pan, scraping up the brown bits. Let it reduce for a few minutes.

- Add the beef broth and fresh thyme, then season with salt and pepper to taste. Bring to a simmer.

Combine and Cook:

- Return the meatballs to the skillet, ensuring they are submerged in the sauce.

- Cover and let them simmer on low heat for 15-20 minutes, allowing the flavors to meld together.

Serve:

- If using, sprinkle Gruyère cheese over the meatballs in the last few minutes of cooking and cover until melted.

- Serve hot with fresh bread or over mashed potatoes for a hearty meal.

Prep Time, Total Time, Servings: 20 min | 1 hour | 4-6 servings