Description

Savory beef meatballs baked and then simmered in a rich, caramelized onion gravy, topped with melty cheese for a comforting twist on classic French onion soup.

Ingredients

1 lb ground beef

1/4 cup breadcrumbs

1 egg

2 cloves garlic, minced

1/4 cup grated Parmesan

1/2 teaspoon dried thyme

Salt and black pepper to taste

2 tablespoons butter

2 large yellow onions, thinly sliced

1 tablespoon olive oil

1 teaspoon sugar

1/4 teaspoon baking soda (optional)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 cup dry white wine (optional)

1 1/2 cups beef broth

1/2 teaspoon Worcestershire sauce

Salt and pepper to taste

1 cup shredded Gruyère or mozzarella cheese

Fresh thyme or parsley for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix together the ground beef, breadcrumbs, egg, garlic, Parmesan, thyme, salt, and pepper until just combined. Form into 1 1/2-inch balls.
Place meatballs on the prepared baking sheet and bake for 18–20 minutes until browned and cooked through.
While meatballs are baking, heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sprinkle with sugar and optional baking soda.
Cook onions for 20–25 minutes, stirring occasionally, until deeply caramelized.
Stir in minced garlic and cook for 1 minute. Add flour and cook for another minute, stirring to form a roux.
Slowly pour in white wine (if using), scraping up browned bits, and simmer for 2 minutes.
Add beef broth and Worcestershire sauce. Season with salt and pepper, then simmer for 5–7 minutes until the gravy thickens slightly.
Add the baked meatballs to the skillet, spooning some gravy over them. Sprinkle cheese evenly on top.
Cover and cook over low heat for 3–5 minutes until the cheese melts. For a golden top, broil uncovered for 2–3 minutes.
Garnish with fresh thyme or parsley if desired, and serve hot.

Notes

Swap ground beef for turkey or a beef/pork blend for different flavors.

Use gluten-free breadcrumbs and flour for a gluten-free version.

A splash of balsamic vinegar or pinch of Dijon mustard adds depth to the gravy.

If not using wine, simply add more beef broth.

Try fontina or provolone as cheese alternatives.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: French-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 385 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 105 mg