Impress your dinner guests with these delicious French Onion Meatballs. Follow our step-by-step photos to create a savory and flavorful dish that will have everyone asking for seconds!
Meatballs are a great way to get your favorite flavors in a new dish, I found this first when I made my chicken parmesan meatballs and fell in love. So creating a meatball recipe inspired by my adoration for French Onion Soup was sure to be a winner. These are rich, delicious, and perfect for a party!
The recipe does take some time because caramelizing onions takes time, but it's not hard!
Let's get to the recipe
Ingredients
For this scrumptious beef recipe you will need:
- Large Yellow Onions. Thinly sliced.
- Salt & Pepper. For the onions and meatballs.
- Butter. I love the flavor you get from butter but you could use some high heat oil like avocado oil in place of it.
- Ground Beef. The traditional flavor of French Onion soup is beefy so I don't suggest swapping in Ground Turkey or Ground Chicken. You can it will just alter the flavor.
- Bread Crumbs. The breadcrumbs will thicken up the meatballs.
- Fresh Thyme. This delicious herb should be finely chopped. Will go inside the meatballs and garnish on top of them.
- Minced Garlic. Measure the garlic with your heart!
- Large Egg. The egg helps bind the meatball's ingredients together.
- Milk. The little bit of milk helps keep the meatballs nice and moist.
- Worcestershire Sauce. You can't beat the delicious flavor this provides.
- Gruyere Cheese. Will go inside the meatballs and on top. I have used both Gruyère cheese and a mixture of mozzarella cheese and Gruyere on top and both are delicious although when just Gruyere I end up with more pooled oil on the sides.
- All-Purpose Flour. The flour will thicken the onions and liquid into a delicious sauce.
- Dry White Wine. The wine will deglaze the pan getting all of the delicious flavors together.
- Beef Stock or Beef Broth. The base of the sauce.
- Balsamic Vinegar. Just a little bit adds great flavor.
- French Baguette. You'll take a baguette, slice it up, add some oil, and toast it up.
You could also serve this up on top of mashed potatoes.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In a large skillet over low- medium heat add the butter and onions. Stir every five minutes or so, it will take about 35-45 minutes for the onions to caramelize depending on how large your pan is. While the onions are cooking make the meatballs.
In a large bowl mix together the ground beef, bread crumbs, thyme, garlic, egg, milk, Worcestershire sauce, salt & pepper, and shredded gruyere cheese. I use my clean hands to mix until just combined, don't over-mix it. I use a medium cookie scoop to scoop equal size meatballs then use my hands to roll them into balls. Place on a plate and lightly cover with plastic wrap then set aside until ready.
Once the onions are a deep brown, sprinkle some flour on top and mix to combine for a minute or two. Add the white wine and the back of your wooden spoon to scrape the bottom of the pan, all those brown bits are the flavor.
Add the beef stock and balsamic vinegar and cook for another 3-4 minutes. Once thickened transfer to a heat-proof bowl.
In the same pan (it's okay if there are a couple of onions left) brown the meatballs over medium heat. Turn the meatballs every 2-3 minutes to cook on each side. Add the onions and sauce back to the pan, and push it around so that the meatballs sort of sit on the onion sauce.
Sprinkle on cheese and broil for 3-5 minutes, watch carefully so you don't burn the cheese.
Slice the baguette into bite-size pieces at an angle and brush with olive oil then bake at 425F for 5-10 minutes. Once the crostinis are slightly toasted place each piece around and into the French onion meatballs dish. Store any leftovers in an airtight container for up to 4 days.
Make sure to get your slice of bread really wedged down into that onion sauce for the best bite of heaven!
Tips for Success
- Don't rush caramelizing the onions, it takes a long time but it's worth it!
- When making the meatballs don't overmix the meat.
- Store leftovers in an airtight container for up to 4 days.
- You can reheat the meatballs on a stovetop for a few minutes.
More appetizer recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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French Onion Meatballs
Impress your dinner guests with these delicious French Onion Meatballs. Follow our step by step photos to create a savory and flavorful dish that will have everyone asking for seconds!
- Total Time: 1 hour 5 minutes
- Yield: 4 Servings 1x
Ingredients
Caramelized Onions
- 3 Large Yellow Onions, thinly sliced
- ¼ Teaspoon Salt
- Pinch of Pepper
- 3 Tablespoons Butter
Meatballs
- 1lb Ground Beef
- 95 grams (¾ Cup) Bread Crumbs
- 2 Teaspoons Fresh Thyme, finely chopped- extra for topping
- 2 Teaspoons Minced Garlic
- 1 Large Egg
- 1 Tablespoons Milk
- 2 Teaspoons Worcestershire Sauce
- 1 Teaspoon Salt
- ½ Teaspoon Ground Pepper
- ¼ cup Gruyere Cheese
French Onion Sauce
- 3 Tablespoons All-Purpose Flour
- 30z Dry White Wine
- 16oz (2 Cups) Beef Stock
- Splash of Balsamic Vinegar
- Fresh Thyme
- ¼ cup Shredded Gruyere Cheese
Accompaniments
- Store-bought Baguette
- Olive Oil
- Rosemary for sprinkling
Instructions
Caramelized Onions
- In a large skillet over low- medium heat add the butter and onions. Stir every five minutes or so, it will take about 35-45 minutes for the onions to caramelize depending on how large your pan is. While the onions are cooking make the meatballs.
Meatballs
- In a large bowl mix together the ground beef, bread crumbs, thyme, garlic, egg, milk, Worcestershire sauce, salt & pepper, and shredded gruyere cheese. I use my clean hands to mix until just combined, don't over-mix it. I use a medium cookie scoop to scoop equal size meatballs then use my hands to roll them into balls. Place on a plate and lightly cover with plastic wrap then set aside until ready.
- Once the onions are a deep brown, sprinkle some flour on top and mix to combine for a minute or two. Add the white wine and the back of your wooden spoon to scrape the bottom of the pan, all those brown bits are the flavor. Add the beef stock and balsamic vinegar and cook for another 3-4 minutes. Once thickened transfer to a heat-proof bowl.
- In the same pan (it's okay if there are a couple of onions left) brown the meatballs over medium heat. Turn the meatballs every 2-3 minutes to cook on each side. Add the onions and sauce back to the pan, and push it around so that the meatballs sort of sit on the onion sauce. Sprinkle on cheese and broil for 3-5 minutes, watch carefully so you don't burn the cheese. The meatballs should be fully cooked by now but check they have reached 165F/74C.
- Slice the baguette into bite-size pieces at an angle and brush with olive oil then bake at 425F for 5-10 minutes. Once the crostinis are slightly toasted place each piece around and into the French onion meatballs dish. Store any leftovers in an airtight container for up to 4 days.
Notes
For the topping I have used both just Gruyère cheese and a mixture of mozzarella cheese and Gruyere on top and both are delicious although when just Gruyere I end up with more pooled oil on the sides.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
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