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Everything you love about French onion soup, but a little heartier, these French Onion Meatballs are easy to make and incredibly comforting. They’re fancy enough for holiday entertaining but simple enough to whip up for a weeknight dinner.
Prep: 20 minutesmins
Cook: 1 hourhr20 minutesmins
Total: 1 hourhr40 minutesmins
Servings: 4
Ingredients
For the caramelized onions
2tablespoonsolive oil
2largeyellow onionssliced thinly from root to stem
In a large bowl, mix the breadcrumbs and milk together and let sit for 5 minutes.
Add the remaining ingredients to the bowl and mix gently until combined.
With your hands, roll ~1 1/2" meatballs ( makes roughly 15-18) and set them on a parchment paper lined baking sheet.
Heat
a large pan or pot to medium heat and add the olive oil, onions, water,
and salt, and mix to coat. Cover with a lid and cook for 15 minutes.
Remove
the lid and continue to cook, stirring occasionally. Keep an eye on the
onions and adjust the heat to avoid burning. Add a splash of water
every so often to avoid burning if necessary.
Heat
a large oven-safe frying pan to medium heat with olive oil poured to a
thin layer coating the whole pan. Once the oil is hot fry the meatballs
until browned (about 3 minutes per side) then remove with a slotted
spoon to a dish and set aside.
Finishing the French onion meatballs
Preheat oven to 450f and set the rack on the middle level.
Pour
off the oil used to fry the meatballs and add all of the onions to the
pan from the other pot along with the butter. Continue to cook the
onions over ~medium heat until they are deeply caramelized, paying
attention to the heat and stirring frequently or adding water to avoid
burning.
Once
the onions are done, add the garlic and cook for 1 minute. Add the
flour to the pan and cook for 1-2 minutes, stirring frequently, until
all of the flour is no longer white.
Add the wine and bring to a boil while scraping the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
Once boiling add the chicken stock and thyme and bring to a simmer for 5 minutes.
Taste test and adjust salt and pepper to taste. Add the brandy or sherry (optional) and stir to combine.
Add
all of the meatballs to the pan and top with 3/4 of the Swiss cheese,
then place in the oven and bake for 7-10 minutes or until bubbly.
Top
the baguette slices with the remaining cheese and place under the
broiler for a minute to toast and melt the cheese but watch closely to
prevent burning.
For
a browner top, broil the meatballs for 2-3 minutes but watch carefully.
Garnish with thyme leaves and serve with toasted baguette slices topped
with the remaining Swiss cheese. Enjoy!
