French Onion Soup Meatballs Recipe
Ever wanted to turn a classic comfort food into something that feels both fancy and nostalgic at the same time? Let me introduce you to my French Onion Meatballs with Gruyère Cheese—a delightful fusion of savory meatballs simmered in a caramelized onion and thyme broth, all topped with gooey cheese and served alongside toasty baguette slices perfect for dipping!
Reimagine your dinner table with French Onion Soup Meatballs, a hearty, delicious fusion of comfort food and gourmet fare. I love using ground beef combined with an egg and breadcrumbs for tender meatballs, perfectly seasoned with parsley and spices.
The rich taste of caramelized onions, almost a soup in itself, offers a delightful depth, especially when topped with Gruyère, a classic French cheese. For a cozy finish, I recommend serving the meatballs with baguette slices.
French Onion Soup Meatballs Recipe Ingredients
- Ground beef: Rich in protein and iron, offers a savory base.
- Egg: Binds ingredients together, adding moisture and richness.
- Breadcrumbs: Essential for texture, helps absorb flavors.
- Yellow onions: Sweetens the dish when caramelized, adds depth.
- Olive oil: Heart-healthy fat, enhances flavor and texture.
- Butter: Adds creaminess and enhances the onions’ sweetness.
- Gruyère cheese: Provides a creamy, nutty richness, perfect for melting.
- Beef broth: Deepens flavor, adds umami and body to the soup.
- Baguette slices: Classic accompaniment, perfect for soaking up broth.
French Onion Soup Meatballs Recipe Ingredient Quantities
- 1 pound ground beef
- 1 egg
- 1/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon sugar
- 4 cups beef broth
- 1/4 cup dry white wine (optional)
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon Worcestershire sauce
- 1 cup Gruyère cheese, shredded
- Baguette slices, for serving
How to Make this French Onion Soup Meatballs Recipe
1. In a large mixing bowl, combine
ground beef,
egg,
breadcrumbs,
salt,
black pepper,
and fresh parsley.
Mix until well incorporated, then shape into small meatballs, about 1 inch in diameter.
2. Warm extra-virgin olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd them, and brown them on all sides. Once browned, remove them from the skillet and set them aside.
3. Using the same skillet, add the butter and let it melt over medium heat. Then add the sliced onions and cook, stirring now and then, until they are golden brown and caramelized, which should take about 20-25 minutes.
4. Add sugar to the onions and mix. Cook for 5 more minutes to finish caramelizing the onions.
5. Add the beef broth and dry white wine (if using), scraping up any browned bits from the bottom of the skillet. Then, add fresh thyme and Worcestershire sauce before bringing the mixture to a simmer.
6. Put the browned meatballs back in the skillet, settling them into the onion broth. Lower the heat to low, put a lid on it, and let the meatballs simmer for about 15-20 minutes, until they are done. (This is a very elegant way of saying “They’re cooked! Have at ’em!”)
7. While the meatballs simmer, set up your broiler.
8. Put baguette slices on a baking sheet. Broil 2-3 minutes until toasted and golden brown. Remove from oven and set aside.
9. Shredded Gruyère cheese should be sprinkled over the meatballs, and the skillet should be covered briefly, allowing the cheese to melt completely.
10. Serve the meatballs at a high temperature, accompanied by the slices of toasted baguette, which are intended for dipping into the rich, onion-flavored broth. This comforting dish can be enjoyed at any time. (Just see the note below about making it ahead!)
French Onion Soup Meatballs Recipe Equipment Needed
1. Large mixing bowl
2. Skillet
3. Mixing spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Broiler or oven
9. Baking sheet
10. Tongs or spatula for turning meatballs
11. Lid for skillet
12. Grater (for cheese)
FAQ
- Can I use a different type of meat for the meatballs?Certainly, ground turkey or chicken can be used in place of the beef, as shown in the recipe.
- Do I have to use white wine in the recipe?White wine is optional. If you do not wish to use it, you may just leave it out.
- How can I make this dish vegetarian?You can use plant-based ground beef for the meatballs and vegetable broth instead of beef broth.
- What type of bread works best for serving?A delicious broth is best soaked up with a crusty baguette. However, any kind of crusty bread will also do quite nicely.
- Can I make the meatballs ahead of time?You can prepare the meatballs and refrigerate them up to a day in advance or freeze them for longer storage.
- Is there a substitute for Gruyère cheese?If needed, good substitutes for Gruyère are Swiss cheese or Emmental cheese.
- How long does it take to caramelize the onions?It takes about 30 to 45 minutes to caramelize the onions, so be patient to get the best results.
French Onion Soup Meatballs Recipe Substitutions and Variations
Ground turkey or chicken: Use these as a lower-fat alternative to ground beef. They also work well for any dish where a lighter meat is a good fit. Use turkey or chicken in chili, spaghetti sauce, or meatloaf and don’t let anyone know (except you) that the dish is lighter. They’re also great in burgers and meatballs.
Crumbs of bread: For texture, use crushed crackers or panko.
Milder flavored Swiss cheese or mozzarella could replace Gruyère.
Substitute chicken broth or apple juice for dry white wine when a non-alcoholic alternative is desired.
Thyme, fresh: Use dried thyme (1/3 teaspoon) or fresh rosemary for a different herbaceous note.
Pro Tips
1. Meatball Texture: For even more tender meatballs, soak the breadcrumbs in a bit of milk for a few minutes before mixing them with the ground beef. This will add moisture to the meatballs and keep them from drying out.
2. Caramelization Tip: If the onions are browning too quickly while caramelizing, lower the heat slightly and add a splash of water. This helps them cook evenly and achieve the desired caramel color without burning.
3. Flavor Boost: For extra depth of flavor, consider adding a splash of balsamic vinegar or soy sauce while caramelizing the onions. This enhances the sweetness and adds complexity to the dish.
4. Cheese Melting: For beautifully melted Gruyère cheese, place the skillet under the broiler for 1-2 minutes. Keep a close eye so it doesn’t burn, but this method gives a gorgeous golden, bubbly finish to the cheese.
5. Baguette Enhancement: Before toasting, lightly brush the baguette slices with olive oil and rub with a cut garlic clove. This adds a subtle garlic flavor that complements the rich meatball broth.
French Onion Soup Meatballs Recipe
My favorite French Onion Soup Meatballs Recipe
Equipment Needed:
1. Large mixing bowl
2. Skillet
3. Mixing spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Broiler or oven
9. Baking sheet
10. Tongs or spatula for turning meatballs
11. Lid for skillet
12. Grater (for cheese)
Ingredients:
- 1 pound ground beef
- 1 egg
- 1/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon sugar
- 4 cups beef broth
- 1/4 cup dry white wine (optional)
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon Worcestershire sauce
- 1 cup Gruyère cheese, shredded
- Baguette slices, for serving
Instructions:
1. In a large mixing bowl, combine
ground beef,
egg,
breadcrumbs,
salt,
black pepper,
and fresh parsley.
Mix until well incorporated, then shape into small meatballs, about 1 inch in diameter.
2. Warm extra-virgin olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd them, and brown them on all sides. Once browned, remove them from the skillet and set them aside.
3. Using the same skillet, add the butter and let it melt over medium heat. Then add the sliced onions and cook, stirring now and then, until they are golden brown and caramelized, which should take about 20-25 minutes.
4. Add sugar to the onions and mix. Cook for 5 more minutes to finish caramelizing the onions.
5. Add the beef broth and dry white wine (if using), scraping up any browned bits from the bottom of the skillet. Then, add fresh thyme and Worcestershire sauce before bringing the mixture to a simmer.
6. Put the browned meatballs back in the skillet, settling them into the onion broth. Lower the heat to low, put a lid on it, and let the meatballs simmer for about 15-20 minutes, until they are done. (This is a very elegant way of saying “They’re cooked! Have at ’em!”)
7. While the meatballs simmer, set up your broiler.
8. Put baguette slices on a baking sheet. Broil 2-3 minutes until toasted and golden brown. Remove from oven and set aside.
9. Shredded Gruyère cheese should be sprinkled over the meatballs, and the skillet should be covered briefly, allowing the cheese to melt completely.
10. Serve the meatballs at a high temperature, accompanied by the slices of toasted baguette, which are intended for dipping into the rich, onion-flavored broth. This comforting dish can be enjoyed at any time. (Just see the note below about making it ahead!)
