French Onion Meatballs

Do you want the most indulgent meatballs you have ever tasted? This mashup inspired by French onion is the update you didn’t know you needed. Launches the mix of soup; We combined sweet caramelized onions with juicy pork and beef meatballs, then crowned them with a Melty mixture of Cheddar and Gruyere. Sit and greet the flavor.

A cast iron pan with French onion meatballs cooked topped with melted cheese and herbs.

The magic lies in the construction of strati of flavor – with perfectly caramelized onions to our characteristic sauce that infuses each bite. Each meatball is tender, succulent and draped in that irresistible trap that you expect from the French onion soup. We delivered them to a group of friends for the Hour cocktail and everyone immediately lit up to the classic in this funny touch of small size.

A surface of black tiles with ground meat, onions, eggs, bone broth, herbs, spices, boile and condiments arranged around.

Ingredients:

Sweet onions – It is important to use sweet onions, such as vidalie, for this. This gives caramelized onions their sweet taste.
Kosher salt
Ground meat and ground pork
Garlic powder and dry onion flakes
Panko (We use pork panko for the low carbohydrate option)
Egg
Milk
Fresh thymus
Black pepper
Dry White wine, beef broth and Worcestershire sauce
Corn starch – to prepare the suspension, which thicken the sauce
Gruyère Cheese (We found a mixture of Cheddar Gruyere to our local Koger which is perfect)
Optional garnish: crunchy onions (but, we are honest, not Truly optional)

Instructions:

1. Caramelizing onions: In a cast iron pan, combine sliced onions with butter, season with salt and bake covered in the oven at 375 degrees F for 90 minutes. Discover, mix and continue caramelizing for another 30 minutes.

A pan with sliced raw onions, butter cubes and thyme sprigs on a dark tiled surface.

Caramelized onions in a cast iron pan on a hob.

2. Prepare the meatballs: Mix ground meat, ground pork, soaked pork panko (mixture of panko and milk), eggs, spices and half of the fresh thyme. 1 ½ “and cold meatballs.

Bocchi with ground meat mixed with spices and breadcrumbs on a tiled surface.

Raw meatballs organized on a baking tray full of parchment.

3. Brown meatballs: After removing the onions, burn the meatballs in the same pan, then set aside.

4. Prepare the sauce: Deglaze pan with white wine, add beef broth, Worcestrshire and remaining thymus. Thicken with a suspension of corn starch.

5. Combine and cook: Mix the onions in the sauce, add the meatballs to the pan and cook over 20 minutes until the meatballs are cooked.

A pan filled with uniformly cooked meatballs in sauce, positioned on a stove.

6. Grilled with cheese: Top with grated lump and grill until sparkling and golden.

Suggestions for recipes:

It is tempting to try to accelerate this recipe and skip the steps. Not the devil is in detail:

Caramelization is the key: Correctly caramelizing onions is crucial as it builds the fundamental flavor of the dish.
Gilding of the meatballs: Lift the meatballs before cooking adds depth to their flavor and consistency.
Choice of cheese: Gruyère cheese melts beautifully and adds a rich and hazelnut flavor to the dish, improving the theme of French onion. You can use Swiss if as a substitute.

A cast iron pan with French onion meatballs cooked in sauce, garnished with herbs and crunchy onions.

How to serve:

Serve these French onion meatballs as an abundant appetizer with crunchy bread like slices of toasted baguette to support onions and sauce.

To prepare a comforting meal, serve them with a side of creamy potatoes or above a bed of butter egg noodles. The rich French onion sauce and melted cheese create a perfect complement for meatballs.

Store and heating:

Cool any leftovers and keep them in an airtight container in the refrigerator.

Be in the oven or on the hob, adding a little broth if necessary to keep the meatballs moist. The cheese layer will be folded into the leftovers, so that you can sprinkle a pop more cheese at the top if you want and not counting calories.

Remaining idea: Mix the leftovers in a roll of hagie and season the remaining sauce at the top for an incredible sandwich.

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Wow your guests in one bite. These French onions meatballs combine the best of two comforts of comfort in an incredible dish. We will show you how to nail each component for maximum flavor.

Cooking methodsPrevent the screen from going to sleep

Caramage the onions

Preheat the oven to 375 degrees F.
Add the onions and butter to a large cast iron pan with lid or bramiser.
Put the onions in the pan and season with a pinch of salt and sprigs of fresh thyme, cover with the lid and cook for 90 minutes.
Remove the lid carefully and mix the onions.
Cover and cook for 30 minutes more. You want the onions to start taking a rich brown caramelized color but does not burn.

Make meatballs:

In the meantime, prepare the meatballs.
In a large bowl, add the minced meat and the pig together, bursting in small tufts.
Mix the milk and egg together with an arch. Add the pork panko and let it rest for a minute.
Then add it to the bowl with the minced meat.
Add a pinch of salt, powder garlic, dry onion flakes, ½ teaspoon of fresh thyme and black pepper.
Using your hands, it gently combines the mixture of meat and then form in meatballs about 1 ½ “.
Cool in the refrigerator for 20 minutes until it is ready to cook.
Remove the pan from the oven and set the onions aside. They should be a deep golden.

Sear the meatballs and prepare the sauce:

Add 1 tablespoon of oil to the pan and preheat over medium heat.
When heated, scroll the meatballs on one side for about 1-2 minutes in brown.
Put the meatballs aside.
Then browse the pan by carefully adding the white wine and using a wooden spoon to scrape any golden pieces attached to the bottom.
Let the wine cleaned for 1 minute to reduce, then slowly pour everyone except a spoonful of beef broth.
Add the Worcestrshire and the remaining fresh thymus.
In a small bowl, mix the corn starch with the remaining beef broth to make a suspension.
Add it to the pan and let liquid thicken for 3-4 minutes.
Mix the onions in the broth with the edge of the meatballs, the golden side facing upwards, in the onions.

Cook the meatballs:

Go back to the oven, uncovered and bake for 20 minutes, until the meatballs reach an internal temperature of 165 degrees F with a digital meat thermometer.
Remove the pan from the oven, increase the heat to shout and sprinkle the meatball pan with the cheese.

Add the dressing of sticky cheese and serve:

Place the French onion meatballs under the grill with a vigilant eye for 3-4 minutes until the cheese is browned and dissolved.
Remove from the oven. Leave the meatballs to cool for 5 minutes before serving with a sprinkling of crispy onions and fresh thyme at the top.

A note on onions: It is important to use sweet onions when Caramellian onions for crazy and sweet flavor. They are the shortest and flat onions of pale yellow color. We recommend the onions of Vidalia, Maui or Walla Walla if you can find them. The yellow onions in bulk work, but we find the use of sweet onions that brings this recipe from good to the great.

Course: Appetizer, main course

Kitchen: American