French onion meatballs

Name: French onion meatballs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, French, Mediterranean
Ingredients: 4 tbsp olive oil; 6 large onions, (any) halved and thinly sliced; 3-4 tablespoon balsamic vinegar; 2 lbs ground beef; 4 garlic cloves, minced; 3 cups shredded gruyere cheese (or mozzarella or white cheddar); ½ cup bread crumbs; 2 large eggs; fresh chopped parsley; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon ground sage; 3 ½ cup beef stock; 2 tablespoon cornstarch; fresh thyme sprigs

10 steps

Prep:20minCook:1h

If you love French onion soup you have to try these meatballs! Carmelized onions over beef meatballs with a flavorful sauce topped with Gruyère cheese.

Updated at: Thu, 17 Aug 2023 10:01:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories892.4 kcal (45%)

Total Fat63.5 g (91%)

Carbs25.8 g (10%)

Sugars8.5 g (9%)

Protein53.4 g (107%)

Sodium1333.9 mg (67%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 Tbspolive oil

6onions

large, any, halved and thinly sliced

3 tablespoonbalsamic vinegar

2 lbsground beef

4garlic cloves

minced

3 cupsshredded gruyere cheese

or mozzarella, or white cheddar

½ cupbread crumbs

1 teaspoonsalt

1 teaspoonblack pepper

1 teaspoonground sage

3 ½ cupbeef stock

2 tablespooncornstarch

fresh thyme sprigs

Instructions

Step 1

Preheat oven to 400°F

Step 2

Heat olive oil in a large oven safe skillet or pot over medium-high heat.

Step 3

Add the onions and generously season with salt. Cook for about 30 minutes, stirring occasionally, until the onions are caramelized. Add in the balsamic vinegar, stir and cook 1 minute.

Step 4

Take half of the onions and chop finely for the meatballs, set the other half aside for now.

Step 5

In a large bowl combine the beef, ½ cup shredded gruyere, bread crumbs, egg, garlic, parsley, sage, salt and pepper and chopped onions. Mix just until combined. Do not over mix!

Step 6

Reheat the skillet and pour 1/2 cup of the beef broth in to deglaze the pan, scrape up the bottom bits

Step 7

Shape into 2 inch diameter meatballs (I used a cookie scoop) Place the meatballs into the skillet. Bake 15 minutes.

Step 8

Remove the skillet from the oven and turn the meatballs to their other side.

Step 9

Mix the remaining beef broth and cornstarch together and pour over the meatballs. Top with the remaining onions and cheese and the thyme sprigs. Bake an additional 15 minutes or until cooked through.

Step 10

Serve over mashed potatoes