Description
Succulent French onion meatballs blend classic comfort with gourmet flair, marrying caramelized onions and rich beef into a delectable main course. Melted gruyère cheese and herbed breadcrumbs complete this irresistible dish that transports diners straight to Parisian bistro elegance.
Ingredients
Scale
Meat:
- 1 pound (0.45 kilograms) 90% lean ground beef
Onion Components:
- 4 medium yellow onions, thinly sliced (approximately 6 cups)
- 3 cloves garlic, thinly sliced
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
Additional Ingredients:
- 1 large egg, whisked
- ⅓ cup panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon all-purpose flour
- 2 cups (480 milliliters) low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 6 ounces (170 grams) Gruyere cheese, freshly grated (about 1 cup)
- Toasted baguette slices, to serve
Instructions
- Caramelize onions in a large skillet with olive oil (30 milliliters or ) over medium heat, adding whole garlic cloves, bay leaves, and a pinch of salt. Stir consistently, allowing onions to transform into a deep golden hue and reduce in volume over approximately 45 minutes.
- If the pan appears dry around the 30-minute cooking mark, introduce a small splash of water to prevent burning and maintain moisture.
- Incorporate fresh thyme and cracked black pepper, stirring for 1 minute to release aromatic flavors. Add unsalted butter (14 grams or ), gently scraping the pan to incorporate caramelized remnants. Discard bay leaves and transfer onions to a separate plate for cooling.
- In a spacious mixing bowl, combine ground beef (453 grams or ), a beaten egg, panko breadcrumbs (60 grams or ), kosher salt, and freshly ground black pepper.
- Finely chop half of the cooled caramelized onions and fold them into the meat mixture, blending thoroughly using clean hands until ingredients are evenly distributed.
- Systematically divide the meat mixture into 16 uniform portions by first quartering the mixture, then subdividing each quarter into four equal meatballs, each measuring approximately 1 1/2 inches in diameter.
- Heat additional olive oil (30 milliliters or ) in the skillet over medium-high heat. Carefully place meatballs with adequate spacing, browning them evenly on all surfaces for 10-12 minutes.
- Dust the browned meatballs with all-purpose flour (15 grams or ), gently tossing to ensure a light, even coating and cooking the flour for 1 minute.
- Pour chicken broth (240 milliliters or ), remaining caramelized onions, Dijon mustard (15 milliliters or ), and Worcestershire sauce (15 milliliters or ) into the skillet. Simmer for 10 minutes, stirring intermittently until the sauce thickens and deepens in color.
- Activate the broiler on low setting. Generously sprinkle grated Gruyere cheese (113 grams or ) over the meatballs and sauce, then broil for approximately 2 minutes until the cheese melts and develops a golden crust.
- Serve immediately alongside toasted baguette slices. Store any remaining portions in an airtight container within the refrigerator for up to 5 days.
Notes
- Dive into a culinary adventure that transforms classic French onion soup into hearty, flavor-packed meatballs.
- Slowly caramelized onions create a rich, sweet foundation that elevates the entire dish with deep, complex flavors.
- Carefully chopping and mixing half the caramelized onions directly into the meat ensures maximum taste in every single bite.
- Breaking down the meat mixture into precise portions guarantees consistent, perfectly sized meatballs that cook evenly.
- Simmering the meatballs in a luxurious sauce made from chicken broth, mustard, and Worcestershire sauce adds incredible depth and moisture.
- Finishing with melted Gruyere cheese creates a golden, irresistible crust that brings the entire French onion experience together deliciously.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 5g
- Sodium: 940mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg