The most delicious and perfectly savoury recipe for cheesy French onion meatballs

These French onion meatballs are the best dinner I’ve prepared all year, even though by this time of year I’ve cooked hundreds of dinners-246 to be exact, and yes, I’ve counted. This skillet supper has a flavour profile that’s similar to French onion soup, but it’s elevated by the addition of juicy, soft meatballs. SLOWLY caramelizing an enormous amount of onions yields a velvety, über-flavourful texture. Top with a blanket of Gruyère that has melted and browned, then dip meatballs in the sauce of onions that were caramelized.

What’s the Difference Between Caramelizing and Sautéing? 

There are essentially two main differences between sautéing and caramelizing onions: heat and time.

Caramelized onions do take some time to cook, about 30 minutes for this amount of onions. As the onions cook, natural sugars caramelize and liquids release then evaporate. If a great deal of sugar is added, or if the mixture is heated too rapidly the process will happen much faster. The result are tender onions, nearly jam-like with the perfect balance of savoury and sweet flavours.

This is done at a higher heat, with the onions being sautéed much quicker than caramelized onions. Many savory recipes require the cook to sauté onions for five minutes or until the onions are soft but starting to brown. These onions are firm in texture, though golden in hue rather than reddish or caramel in tone.

The Secret to Tender Meatballs (Without the Mess)

It’s a kind of messy job to make meatballs. I do not roll parts between my palms; instead, I use a cookie scoop that I already have in my kitchen.

Is it Better to Bake or Fry Meatballs Before Adding to Sauce?

Meatballs are better baked in an oven. Scoring meatballs that are brown and juicy, baking them all on one single baking sheet can be done in the same manner and even. You can also focus on caramelizing the onions instead of baking that generally is a hands-off process.

How to Make French Onion Meatballs in Advance

Perhaps caramelizing onions at night just isn’t your thing, but you can do this French onion meatball dinner any day of the week. Meatballs and caramelized onions are perfect candidates to make ahead. Here’s how you do it.

Cook the meatballs: The meatballs need to be cooked and browned before baking. Let cool, refrigerate for as long as two days.

Now that the onions are caramelized, begin the sauce preparation by whisking in the all-purpose flour until no dry spots exist. Whisk in the beef broth after deglazing the pan with white wine. You will stop here and continue on with your preparation as you see fit until service.

All heated through together, sauce and meatballs should be thick and meatballs well cooked, add the meatballs to the sauce with caramelized onions, bring to boil and simmer. Remember to add vinegar!

Top with cheese and broil: Sprinkle top even with Gruyère cheese then broil until the cheese is melted and browned.

Ingredients

• Crusty bread, for serving (optional)
• 2 pounds yellow onions (about 2 large or 4 medium)
• 1 small bunch fresh thyme
• 2 cloves garlic
• 6 ounces Gruyère cheese, divided
• 1/2 cup panko breadcrumbs
• 1/2 cup whole or 2% milk
• 1 large egg
• 2 teaspoons Worcestershire sauce
• 2 1/2 teaspoons kosher salt, divided, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
• 1 1/2 pounds ground beef
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 (14.5-ounce) can beef broth (scant 2 cups)
• 1 teaspoon balsamic or sherry vinegar
  

Instructions

1. Place one oven rack in the centre of the oven, and one 6 to 8 inches away from the broiler. It’s recommended to use a 400°F oven. Line a rimmed baking sheet with either silicone baking mats or parchment paper.
2. Slice 2 pounds of yellow onions thin, halving them (about 7 cups). Pick the leaves from a single small bunch of fresh thyme, to get two tablespoons. Mince two cloves of garlic. Using the large holes of a box grater, grate 6 ounces (or about 1 1/2 cups) Gruyère cheese.
3. In a large bowl, mix together the garlic, 2 teaspoons thyme, 1/4 cup Gruyère cheese, 1/2 cup panko or unseasoned dried breadcrumbs, 1/2 cup whole or 2% milk, 1 big egg, 2 teaspoons Worcestershire sauce, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper. Add 1 1/2 pounds of ground beef, and mix the meat and the seasonings together using your fingertips. Don’t overmix; rather handle the meat lightly.
4. Shape mixture into 32 to 34 (1 1/2-inch) meatballs (about 2 tablespoons each). Place on the prepared baking sheet, leaving a 3/4-inch space between each.
5. Bake the meatballs on the middle rack until browned and cooked through, 15 to 20 minutes, or until an instant-read thermometer inserted into the centre of a meatball reads at least 165°F. Meanwhile, make the sauce.
6. In a 12-inch heavy bottomed oven-to-broiler-safe skillet melt 2 tablespoons unsalted butter over medium heat.
7. Add the onions, 1/2 teaspoon black pepper, remaining 1 1/4 teaspoons kosher salt, and 1 tablespoon of thyme. Cook, stirring with a wooden spoon from time to time and reducing heat if the onions start to darken too quickly, until they have reduced to over half their volume and are soft and deep golden brown, 25 to 30 minutes. Over the onions, sprinkle 2 tablespoons all-purpose flour. Stir until the flour is fully incorporated and forms a film on the bottom of the skillet that is starting to brown, about 1 minute. Scrape off any browned bits from the bottom of the skillet before adding the 1/4 cup dry white wine. Stirring constantly, give it about 30 seconds or so until the wine evaporates.
8. Whisk in the 1/14.5-ounce can beef broth.
9. If at any period during the cooking of the onions the heat was lowered, increase it once again to medium. Put sauce to a boil and cook 6 to 8 minutes more, until it thickens enough to coat the back of a spoon. Remove pan from heat source. Add one tsp of sherry or balsamic vinegar and mix well. After tasting, add extra black pepper and kosher salt, if needed. Take the meatballs out of the oven. Oven: Switch the oven to broil. With the help of a slotted spoon or tongs, place the meatballs into the sauce. Gently stir the meatballs for coating with some sauce, then spread in one layer. Sprinkle the remaining one and one-quarter cups Gruyère cheese.
10. Once the cheese is melted, bubbling and partially browned, place the skillet under the broiler on the top rack and broil for three or four minutes. Serve, if desired with crusty bread and sprinkle the remaining 1 teaspoon of thyme leaves on top.

Recipe Instructions

Make ahead: Melt the onions and bake the meatballs. Continue with the recipe through adding the flour and broth, taking the onions off the heat without boiling to thicken. Stir in vinegar. Chill until cold in fridge up to two days, refrigerating after adding the meatballs to the onion mixture. Return the onion-meatball mixture to the skillet and bring to a simmer, continuing from there.

Storage: Store leftovers in an airtight container in the refrigerator for up to two days.

FAQs