Description
Hearty French onion meatballs blend classic comfort with gourmet flair, creating a mouthwatering dish that marries rich caramelized onion flavors with perfectly seasoned beef. Cheese-topped and served over crusty bread, this recipe promises a delightful culinary journey you’ll savor with every satisfying bite.
Ingredients
Scale
Protein and Cheese:
- 1.5 pounds ground beef (85/15 lean)
- 3/4 cup grated Gruyere cheese
- 1 cup shredded mozzarella cheese
- 1 egg, whisked
Meatball and Sauce Aromatics:
- 1.5 cups breadcrumbs
- 1/4 cup + 2 tablespoons whole milk
- 1/2 large white onion, minced
- 4 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon herbes de Provence
Sauce and Seasoning:
- 2.5 large white onions, sliced
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- 1/4 cup sherry
- 1.5 tablespoons flour
- 2.25 cups beef stock
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Salt and pepper to taste
- 2 teaspoons fresh thyme leaves for garnish
Instructions
- Infuse breadcrumbs with milk for 5 minutes to create a tender base for the meatballs. Combine the soaked crumbs with ground beef, herbs, seasonings, aromatics, and cheese in a mixing bowl. Gently fold in a whisked egg to bind the ingredients without overworking the meat.
- Craft uniform meatballs using a 2-tablespoon measure. Refrigerate for 15 minutes to help them maintain their shape during cooking.
- Warm olive oil in a skillet over medium heat (375°F). Carefully brown meatballs on all surfaces, rotating every 2-3 minutes, for approximately 8-10 minutes until fully cooked. Transfer to a separate plate.
- In the same skillet, introduce additional olive oil and butter. Slowly caramelize sliced onions with salt and pepper, stirring consistently over medium heat for 20-25 minutes until they reach a rich, golden-brown color.
- Enhance the caramelized onions by adding minced garlic and aromatic herbs. Deglaze the pan with sherry, allowing the alcohol to reduce and concentrate the flavors.
- Sprinkle flour into the onion mixture, stirring continuously for one minute to create a roux. Gradually incorporate beef stock, whisking to prevent lumps and simmer until the sauce thickens to a velvety consistency.
- Reintroduce the meatballs into the luxurious onion sauce, ensuring they are evenly coated. Generously top with mozzarella and Gruyere cheeses for maximum flavor.
- Position the skillet under the broiler at high heat. Cook for 5-7 minutes, watching carefully until the cheese transforms into a golden, bubbling crust.
- Garnish with fresh thyme leaves and serve immediately alongside crusty bread or creamy mashed potatoes for a complete, comforting meal.
Notes
- Enhance breadcrumb absorption by using day-old bread for better texture and moisture retention in meatballs.
- Chill meatballs before cooking to prevent them from falling apart and ensure a crispy exterior when browning.
- Use a combination of ground meats like beef and pork for deeper flavor complexity and juicier meatballs.
- Substitute dairy milk with plant-based alternatives like almond or oat milk for a lactose-free version of the recipe.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 488 kcal
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 120 mg