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If you're seeking a dish that embodies comfort, flavor, and a touch of culinary elegance, look no further than French Onion Meatballs. This delightful fusion combines the classic flavors of French onion soup—caramelized onions, savory broth, and melted cheese—into a hearty meatball that’s sure to become a household favorite. What’s more, this recipe is versatile enough to fit into any meal, whether you’re serving it as an appetizer at a dinner party or as a main course accompanied by a fresh salad or crusty bread.

French Onion Meatballs

Discover the perfect blend of comfort and gourmet flair with these French Onion Meatballs. This delicious recipe marries the rich flavors of caramelized onions, savory meat, and gooey cheese, creating a dish that’s irresistible. Easy to prepare, these meatballs can be served as a hearty main dish, a delightful appetizer, or even in a sub sandwich. Packed with flavor and warmth, they’re sure to become a favorite in your kitchen. Explore this versatile recipe today!
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Ingredients
  

1 lb ground beef (or a mix of beef and pork)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup breadcrumbs

1 large egg, beaten

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 tablespoon Worcestershire sauce

Salt and pepper to taste

2 large onions, thinly sliced

2 tablespoons butter

1 cup beef broth

1 tablespoon balsamic vinegar

1/2 teaspoon thyme

1 cup Gruyère cheese, shredded

Fresh thyme or chives for garnish (optional)

Instructions
 

Prepare the Meatballs:

    - In a large bowl, combine the ground meat, finely chopped small onion, minced garlic, breadcrumbs, beaten egg, Parmesan cheese, parsley, Worcestershire sauce, salt, and pepper. Mix until just combined; avoid overworking the meat.

      - Form the mixture into golf ball-sized meatballs and set aside on a baking sheet.

        Sauté Onions:

          - In a large skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 15-20 minutes, until caramelized and golden brown. If they start to burn, reduce the heat. Stir in the balsamic vinegar and thyme, and cook for another 2-3 minutes. Set aside in a bowl.

            Cook the Meatballs:

              - In the same skillet, add the meatballs (in batches if necessary) and brown them on all sides for about 5-7 minutes. They do not need to be cooked through at this stage. Remove and set aside when browned.

                Simmer Together:

                  - Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Return the meatballs to the skillet and add the caramelized onions on top. Bring to a gentle simmer and cover. Cook for about 15-20 minutes, or until the meatballs are cooked through and the flavors meld together.

                    Add Cheese:

                      - Uncover, sprinkle the shredded Gruyère cheese over the top of the meatballs and onions. Cover again and let it melt for 3-5 minutes.

                        Serve:

                          - Carefully transfer the meatballs to a serving platter, spooning the onion and broth mixture over the top. Garnish with fresh thyme or chives if desired.

                            Enjoy:

                              - Serve warm with crusty bread, over pasta, or atop mashed potatoes for a decadent meal!

                                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings