Description
These French Onion Meatballs combine the rich flavors of caramelized onions and melted Gruyère cheese with savory ground beef meatballs. Cooked in a luscious onion and beef broth sauce, they make a comforting and indulgent main course perfect for a cozy dinner.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Caramelized Onion Sauce
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 2 cups beef broth
Topping and Garnish
- 1 cup shredded Gruyère cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix gently until all ingredients are just combined. Shape the mixture into 1-inch meatballs evenly.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, turning carefully, for about 5 to 6 minutes total. Remove the browned meatballs from the skillet and set aside.
- Caramelize Onions: In the same skillet, melt the butter. Add the thinly sliced onions, sugar, and dried thyme. Cook over medium heat, stirring occasionally, allowing the onions to become deeply caramelized and golden brown. This process takes about 25 to 30 minutes.
- Make Sauce: Sprinkle the flour over the caramelized onions and stir well to coat the onions evenly. Gradually pour in the beef broth while stirring continuously to prevent lumps, creating a thickened, flavorful sauce.
- Simmer Meatballs: Return the browned meatballs to the skillet, nestling them into the onion sauce. Simmer gently for 10 minutes to ensure the meatballs cook through and absorb the sauce flavors.
- Add Cheese and Melt: Sprinkle the shredded Gruyère cheese evenly over the meatballs. Cover the skillet and cook for another 3 to 5 minutes until the cheese melts thoroughly and becomes gooey.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh parsley if desired. Serve the French Onion Meatballs hot, ideally over mashed potatoes, rice, or toasted baguette slices for an authentic experience.
Notes
- Serve over mashed potatoes, rice, or toasted baguette slices for a classic French onion experience.
- You can substitute mozzarella or Swiss cheese if Gruyère isn’t available.
- Use gluten-free breadcrumbs and flour to make this recipe gluten-free.
