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French Onion Meatballs

Featured in Hearty Main Courses.

French Onion Meatballs deliver a perfect fusion of flavors, combining tender beef meatballs with golden caramelized onions, a rich, savory sauce, and melted Gruyere cheese. This comforting dish is finished with toasted baguette slices for a satisfying crispness. The onions are slowly cooked to release their natural sweetness, while the beef is seasoned with thyme and other spices to bring depth of flavor. Easy to prepare yet elegant, this dish is ideal for family dinners or entertaining guests.

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Casey
Updated on Mon, 21 Apr 2025 00:49:57 GMT
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French Onion Meatballs | cookingwithcasey.com

This hearty French Onion Meatball recipe transforms the classic soup into a comforting main dish that's perfect for chilly evenings. The caramelized onions and melted Gruyere create that unmistakable French onion flavor, while the tender meatballs make it substantial enough for dinner.

I first made these meatballs for a dinner party where I wanted something that felt special without keeping me in the kitchen all day. The moment I set the skillet on the table with the bubbling cheese, my guests practically dove in before I could even serve them.

Ingredients

  • Yellow onions: The star of the show, they transform into sweet, caramelized goodness that flavors both the meatballs and sauce
  • Gruyere cheese: Its nutty flavor and excellent melting properties make it traditional and perfect for this dish
  • Ground beef: 90% lean provides the right balance of flavor and texture without excessive grease
  • Panko breadcrumbs: These Japanese-style breadcrumbs help keep the meatballs tender while holding their shape
  • White wine: Adds acidity and depth to the caramelized onions while helping deglaze the flavorful fond from the pan
  • Chicken broth: Creates a savory base for the sauce that ties everything together
  • Dijon mustard: Adds a subtle tanginess that cuts through the richness
  • Worcestershire sauce: Brings umami depth that enhances the meaty flavor

Step-by-Step Instructions

Caramelize the onions:
Take your time with this crucial first step that builds the foundation of flavor. Cook the sliced onions low and slow for the full 45 minutes, stirring frequently to prevent burning. The onions should collapse and turn a deep golden color, becoming sweet and intensely flavorful. This patience pays off in the final dish.
Form and incorporate the onions:
After cooling the caramelized onions slightly, roughly chop half of them and fold into the meatball mixture. This infuses the beef with onion flavor from the inside out. When mixing the meat, use a light touch to prevent dense, tough meatballs.
Shape uniform meatballs:
Creating 16 evenly sized meatballs ensures they cook at the same rate. The tip to divide the mixture into quarters and then quarters again is foolproof for consistent portions. Roll them gently between your palms without compressing too firmly.
Brown the meatballs properly:
Ensure your skillet is properly heated before adding the meatballs to get a good sear. Leave space between them so they brown rather than steam. Turning them carefully helps maintain their shape while ensuring all sides develop a rich, caramelized crust.
Create the sauce:
The flour coating on the meatballs will thicken the broth into a luscious sauce as it simmers. Make sure to scrape up any browned bits from the bottom of the pan when adding the liquid ingredients, as these contain concentrated flavor.
Melt the cheese to perfection:
Watch the broiler carefully during the final cheese-melting step. You want the Gruyere to become bubbly and slightly golden without burning. This creates that iconic French onion soup cheese pull that makes the dish so satisfying.
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French Onion Meatballs | cookingwithcasey.com

The caramelized onions are truly the heart of this recipe. I discovered that taking a full 45 minutes to slowly cook them down is non-negotiable. The first time I made this dish, I tried to rush this step and ended up with merely softened onions lacking that deep, sweet complexity that makes French onion flavor so distinctive.

Make-Ahead Options

These meatballs actually benefit from being made a day ahead. The flavors have time to meld and intensify overnight in the refrigerator. Simply reheat gently on the stovetop until bubbling, then proceed with the cheese and broiling steps just before serving. This makes them perfect for entertaining when you want to minimize last-minute cooking.

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Serving Suggestions

While delicious on their own with the toasted baguette, these meatballs pair wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a more substantial meal, serve them over buttered egg noodles or creamy mashed potatoes to soak up all that delicious sauce. A glass of the same dry white wine used in cooking makes a lovely accompaniment.

Ingredient Substitutions

If Gruyere is unavailable or outside your budget, Swiss cheese makes an excellent substitute with similar melting properties. For the meatballs, ground turkey can replace beef for a lighter option, though you may want to add a tablespoon of olive oil to the mix to maintain moisture. Vegetable broth works in place of chicken broth for those avoiding poultry products, though the flavor profile will shift slightly.

French Onion Origin Story

This recipe honors the beloved French onion soup, which originated in Paris in the 18th century. Traditional French onion soup was often considered a peasant dish because onions were plentiful and inexpensive. The addition of the gratinéed cheese topping came later as a way to make the dish more substantial. These meatballs capture that same culinary ingenuity by transforming a classic soup into a hearty main course while maintaining its signature flavors.

Frequently Asked Questions

→ Can I make French Onion Meatballs ahead of time?

Yes, you can prepare the meatballs and caramelized onions ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days, then finish cooking with the sauce when ready to serve.

→ What type of wine works best in the sauce?

A dry white wine, such as Sauvignon Blanc, works well to complement the onions and enhance the overall flavor of the dish.

→ What can I use instead of Gruyere cheese?

You can substitute Gruyere with Swiss cheese or mozzarella for a similar stretchy, melty texture and flavor profile.

→ How do I store leftovers?

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.

→ Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken for the beef in this recipe. Be aware that the flavor and texture may differ slightly but will still be delicious.

→ What other sides go well with this dish?

Aside from toasted baguette slices, mashed potatoes, buttered noodles, or a fresh green salad pair wonderfully with the meatballs and sauce.

French Onion Meatballs

Hearty, savory meatballs with golden onions and melted Gruyere. Comforting and packed with flavor.

Prep Time
15 Minutes
Cook Time
70 Minutes
Total Time
85 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (16 meatballs)

Dietary: ~

Ingredients

→ For the onions

01 2 tablespoons olive oil
02 4 medium yellow onions, thinly sliced (about 6 cups)
03 3 cloves garlic, thinly sliced
04 2 bay leaves
05 1 1/2 teaspoons kosher salt
06 1 teaspoon fresh thyme leaves
07 1/2 teaspoon freshly ground black pepper
08 1/3 cup dry white wine, such as sauvignon blanc
09 2 tablespoons unsalted butter

→ For the meatballs

10 1 pound 90% lean ground beef
11 1 large egg, beaten
12 1/3 cup panko breadcrumbs
13 1 teaspoon kosher salt
14 1/2 teaspoon freshly ground black pepper
15 2 tablespoons olive oil

→ For the sauce and serving

16 1 tablespoon all-purpose flour
17 2 cups low-sodium chicken broth
18 1 teaspoon Dijon mustard
19 1 teaspoon Worcestershire sauce
20 6 ounces freshly grated Gruyere cheese (about 1 cup)
21 Toasted baguette slices, for serving

Instructions

Step 01

In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden and reduced, about 45 minutes. Add water if the pan becomes too dry. Stir in the thyme and black pepper and cook for 1 minute until fragrant. Add the white wine and butter, scraping up any browned bits from the pan. Remove and discard the bay leaves. Transfer the onions to a plate and let cool slightly. Rinse and wipe out the skillet.

Step 02

In a large bowl, combine the ground beef, beaten egg, panko breadcrumbs, salt, and pepper. Roughly chop half the cooled onions and add them to the mixture. Use clean hands to mix until evenly combined.

Step 03

Divide the mixture into 16 roughly 1 1/2-inch balls. To ensure even portions, form the mixture into an even mound, divide it into quarters, and then divide each quarter into four smaller portions.

Step 04

Heat 2 tablespoons olive oil in the skillet over medium-high heat. Add the meatballs, spacing them evenly, and cook for 10-12 minutes, turning to brown on all sides. Sprinkle the flour over the meatballs and gently toss until the flour is cooked, about 1 minute. Add the chicken broth, reserved onions, mustard, and Worcestershire sauce. Stir and let simmer for about 10 minutes until the sauce has thickened and darkened.

Step 05

Preheat the broiler on low. Sprinkle the Gruyere cheese over the meatballs and sauce. Place under the broiler for about 2 minutes, or until the cheese is melted. Serve with toasted baguette slices.

Notes

  1. Leftover meatballs and sauce can be stored in the refrigerator for up to 5 days.

Tools You'll Need

  • Large skillet
  • Large bowl
  • Broiler

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour, breadcrumbs)
  • Contains dairy (butter, cheese)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 572
  • Total Fat: 33 g
  • Total Carbohydrate: 31 g
  • Protein: 37 g