Description
Comfort meets elegance in this French onion meatballs masterpiece, blending classic French flavors with hearty American cooking. Savory beef meatballs nestled in caramelized onion gravy promise a delightful culinary experience you’ll savor to the last bite.
Ingredients
Scale
- 1 pound (0.45 kilograms) ground beef, 90% lean
- 1 large egg, whisked
- 6 oz (170 grams) Gruyere cheese, freshly grated (about 1 cup)
- 4 medium yellow onions, thinly sliced (approximately 6 cups)
- 2 cups (480 milliliters) low-sodium chicken broth
- ⅓ cup panko breadcrumbs
- 3 cloves garlic, thinly sliced
- 2 tbsps (30 milliliters) olive oil (for meatballs)
- 2 tbsps (30 milliliters) olive oil (for onions)
- 2 tbsps (28 grams) unsalted butter
- 2 bay leaves
- 1 tbsp all-purpose flour
- 1 tsp fresh thyme leaves
- 1½ tsps kosher salt (for onions)
- 1 tsp kosher salt (for meatballs)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp ground black pepper (for onions)
- ½ tsp ground black pepper (for meatballs)
- Toasted baguette slices, to serve
Instructions
- Caramelize Onions: In a large skillet, sauté onions, garlic cloves, and bay leaves with olive oil over medium heat. Stir consistently for 45 minutes until onions transform into a deep golden color, adding water if the pan becomes dry to prevent burning.
- Enhance Flavor: Incorporate thyme and black pepper, stirring for 1 minute. Add unsalted butter, scraping pan to capture caramelized remnants. Remove bay leaves and transfer onions to a cooling plate.
- Prepare Meatball Mixture: Blend ground beef, egg, panko breadcrumbs, salt, and pepper in a mixing bowl. Finely chop half the caramelized onions and fold into the meat mixture, ensuring even distribution.
- Shape Meatballs: Divide the meat mixture into 16 uniform portions, each approximately 1 1/2 inches in diameter.
- Brown Meatballs: Heat olive oil in the skillet over medium-high heat. Brown meatballs evenly on all sides for 10-12 minutes, maintaining adequate spacing.
- Create Sauce Base: Dust meatballs with flour, cooking for 1 minute. Pour chicken broth, remaining caramelized onions, Dijon mustard, and Worcestershire sauce into the skillet. Simmer for 10 minutes until sauce thickens and deepens in color.
- Finish and Serve: Activate low broiler setting. Sprinkle Gruyere cheese over meatballs and sauce, broiling for 2 minutes until cheese melts and develops a golden crust. Serve immediately with toasted baguette slices, storing leftovers in an airtight container for up to 5 days.
Notes
- Onion Caramelization Technique: Stir consistently and patiently for 45 minutes, allowing onions to develop deep golden color without burning; adding water prevents scorching and maintains moisture.
- Meat Mixing Tip: Use clean hands to blend ingredients thoroughly, ensuring even distribution of caramelized onions and consistent flavor throughout the meatballs.
- Precise Browning Method: Create space between meatballs while cooking to achieve even browning; dust with flour for a richer sauce and enhanced texture.
- Cheese Melting Trick: Use low broiler setting to create a perfectly golden, melted Gruyere cheese crust without burning the delicate surface.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 85 mg