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Finished French onion meatballs fill a large cast iron skillet in a caramelized Vidalia onion. sauce. The skillet sits atop a light pink textured surface with a blue and white striped linen napkin placed underneath. A gold serving spoon rests inside of the skillet and the skillet is surrounded by a small white plate full of toasty garlic and herb breadcrumbs, loose sprigs of fresh thyme, and a glass of white wine. The meatballs have been topped with toasty garlic herb breadcrumbs and one of the meatballs have been sliced in half and split open to reveal a melty gruyère cheese center.

Cheesy French Onion Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: serves 4
  • Category: Main Dishes
  • Method: Baked, Stovetop
  • Cuisine: French, American

Description

French onion soup, meet French onion meatballs! This recipe is such a fun re-imagination of everyone’s favorite cozy soup: juicy & tender chicken meatballs are stuffed with gruyère cheese, baked until melty for an epic ooey-gooey French onion-effect, & finished in a caramelized onion sauce. 

It takes a little bit of time to come together, but thanks to some multi-tasking, it’s a really simple process:

  1. Start by caramelizing the onions. Using an extra-sweet variety, like Vidalia onions, & slicing them really thinly helps speed things along. 
  2. Prep & bake the gruyère meatballs as the onions cook. Take care not to overmix the meatballs to ensure they stay really juicy & tender – refer to the blog post, above, for more tips & tricks! 
  3. Build a caramelized onion sauce & bring it all together. By the time the meatballs are cooked, the onions should be ready too! Simmer them together for a couple of minutes to marry the flavors, then you’re ready to serve. 

As far as serving goes, there are a ton of different options based on whatever you happen to be in the mood for. For a classic French onion soup-inspired meal, try cheesy baguette toasts or toasty garlic herb breadcrumbs (full details in the Recipe Notes, below), otherwise cozy carbs or a fresh salad are great options, too. Check the blog post, above, for more inspiration to get you started. ♡ Enjoy! 

Ingredients

Scale
  • cheesy gruyère meatballs, below
  • 2 tablespoons unsalted butter
  • 2 large Vidalia onions, thinly sliced
  • 1/2 cup dry white wine (see Recipe Notes, below)
  • 2 tablespoon all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme (roughly 8–10 sprigs or substitute with a generous pinch of dried thyme)
  • 1 1/2 cups chicken broth
  • kosher salt & ground black pepper, to season

for the cheesy gruyère meatballs:

  • nonstick cooking spray
  • 1 pound 93% lean ground chicken or turkey
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1 teaspoon herbes de Provence
  • 1 teaspoon finely chopped fresh thyme (about 8–10 sprigs or substitute with a generous pinch of dried thyme)
  • 4 cloves garlic, finely chopped or grated
  • 1 large egg
  • 6 ounces gruyère cheese, cut into 1/2-inch cubes
  • kosher salt & ground black pepper, to season

Instructions

  1. Soften the onions: Add 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. Once melted, add the sliced Vidalia onions, stirring to coat. Cook, stirring occasionally, for 10-12 minutes until softened & browned. The onions shouldn’t require too much attention at this point, this is a great time to begin prepping & rolling meatballs (Steps 3-4).A close up shot of how to make french onion meatballs, step 1: soften the onions. Thinly sliced Vidalia onions soften in the large gray Staub cast iron skillet. A wooden spoon rests inside of the skillet for stirring and the pan sits atop a light pink textured surface.
  2. Caramelize the onions: Once softened, reduce heat to medium-low. Season the onions with 1/2 teaspoon kosher salt, stirring to combine. Continue to cook, stirring occasionally, until tender, fragrant, & deeply browned, 20-30 minutes more. Helpful hints: Be sure to adjust heat as needed to allow the onions to caramelize slowly & prevent burning. The closer the onions get to reaching caramelization, the more often you will want to stir to promote even browning & prevent burning.A close up shot of how to make French onion meatballs, step 2: Caramelize the onions. Caramelized Vidalia onions fill a large gray Staub cast iron skillet that sits atop a light pink surface. A wooden spoon rests inside of the pan for stirring.
  3. Prep the cheesy gruyère meatball mixture: Meanwhile, as the onions soften & caramelize, prepare the cheesy gruyère meatballs. Preheat the oven to 400 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray. Set aside. Add the panko breadcrumbs, olive oil, herbes de Provence, chopped fresh thyme, garlic, & egg to a medium mixing bowl. Season with 1 teaspoon kosher salt & ground black pepper as desired. Use your hands to mix well. Once the breadcrumb mixture is combined, add in the ground chicken or turkey. Using your hands, mix just until combined – take care to avoid over-mixing. [gallery columns="2" size="full" ids="31728,31729"]
  4. Form & stuff the cheesy gruyère meatballs: Divide the meatball mixture into 12-14 equal portions. Working one portion at a time, press the meatball mixture into a flat patty about 2-3 inches wide. Place a cube of gruyère cheese in the center, wrap the edges of the patty around the cheese, forming a meatball with a piece of cheese encased in the center. Be sure to seal the edges tightly, then gently roll into a ball. Place the meatball on the prepared baking sheet. Repeat with the remaining meatball mixture. [gallery columns="2" size="full" ids="31732,31733"]
  5. Bake the cheesy gruyère meatballs: Lightly spritz the meatballs with cooking spray for a golden finish, then transfer the baking sheet to the oven. Bake 15-18 minutes, until cooked through.Twelve baked gruyère cheese stuffed meatballs arranged on a small aluminum baking sheet. The baking sheet sits atop a light pink textured surface with a blue and white striped linen napkin placed underneath the pan.
  6. Build the caramelized onion sauce: Once the onions are caramelized, deglaze the skillet. Slowly pour in the white wine, using a wooden spoon to scrape up any browned bits formed on the bottom of the pan. Increase the heat to medium-high to bring the wine to a simmer, then simmer 4-5 minutes or until reduced completely. Add the flour, Dijon mustard, Worcestershire sauce & thyme to the skillet, stirring to coat the onions, then add in the chicken broth. Bring to a simmer & allow to reduce slightly.A close up shot of caramelized onion sauce inside of a large gray Staub cast iron skillet that sits atop a light pink textured surface. A wooden spoon rests inside of the skillet for stirring.
  7. Add the French onion meatballs & simmer: Nestle the baked cheesy gruyère meatballs from Step 5 into the French onion sauce. Spoon some of the onion sauce over top the meatballs. Simmer 5 minutes, stirring & turning the meatballs every so often to ensure they’re nicely coated in the French onion sauce.A close up of French onion meatballs nestled inside of a caramelized onion sauce inside of a large gray Stuab cast iron skillet. The skillet sits atop a light pink textured surface and is garnished with ground black pepper and fresh thyme leaves.
  8. Serve: Allow to cool slightly, then serve the French onion meatballs over egg noodles, mashed potatoes, or alongside simple green salad. For an extra-special finishing touch, sprinkle toasty garlic herb breadcrumbs over top – see Recipe Notes for more details. Enjoy!Finished French onion meatballs fill a large cast iron skillet in a caramelized Vidalia onion. sauce. The skillet sits atop a light pink textured surface with a blue and white striped linen napkin placed underneath. A gold serving spoon rests inside of the skillet and the skillet is surrounded by a small white plate full of toasty garlic and herb breadcrumbs, loose sprigs of fresh thyme, and a glass of white wine. The meatballs have been topped with toasty garlic herb breadcrumbs and one of the meatballs have been sliced in half and split open to reveal a melty gruyère cheese center.

Notes

  • Simple add-on ⇢ Toasty Garlic Herb Breadcrumbs. For a simple crispy garnish, prep some toasty garlic herb breadcrumbs as the onions caramelize & the meatballs bake. Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Add 1/2 cup panko breadcrumbs, 2 cloves finely chopped or grated garlic, & 1 teaspoon finely chopped fresh thyme. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Stir to combine. Cook, stirring occasionally, until toasted & golden. Remove from the heat & transfer to a small bowl for serving.
  • Simple add-on ⇢ Cheesy Baguette Toasts: Another simple, French onion-inspired finishing touch, serve your meatballs with broiled cheesy toasts. Lightly drizzle 4-8 thick-cut slices of baguette or your favorite bread with olive oil. Transfer to a foil-lined baking sheet. Broil 2-3 minutes, until toasty but not burnt. Rub each piece of toasted bread with the cut side of a garlic clove. Place the bread back on the baking sheet & top with 2-4 ounces grated gruyère (or cheese of choice). Broil 3-4 minutes or until the cheese is melted & lightly browned – be sure to keep a close eye on the toasts as they broil to prevent burning.
  • Ingredient Notes:
    • Vidalia onions are a super special sweet onion variety harvested exclusively in 20 counties in South Georgia. While all onions have some natural sweetness, a Vidalia onion’s abundance of sugars makes them a fantastic choice for caramelizing. Look for Vidalia onions in the produce section at your grocery store during spring & summer months (from about April to September).
    • White wine substitute: The acidity of white wine plays a crucial role in this dish; its brightness cuts through the rich sweetness & deep flavor of the French onion-inspired caramelized onion sauce. If you do not have white wine on hand, or you prefer not to cook with alcohol, substitute for an equal amount of chicken stock with a splash of apple cider vinegar whisked into it.
  • Storage & Reheating: Transfer cooled French onion meatballs & sauce to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or beef stock as needed to loosen up the caramelized onion sauce.
  • 10-20 Minute Meal Prep: Nearly all of the active prep work for these French onion meatballs comes from slicing the onions & prepping the meatball mixture. Take care of some of this in advance & you can jump straight in to cooking during the week:
    • Slice 2 large Vidalia onions. Store in an airtight container in the refrigerator for up to 5 days. (5 minutes active prep)
    • Mix the cheesy gruyère meatball mixture according to Step 3 of Recipe Directions, above. You can roll out the meatballs immediately or save the rolling for dinnertime; either way, the mixture will keep for up to 3 days in an airtight container in the refrigerator. (10 minutes active for meatball mixture prep, 5 minutes active for forming the cheesy gruyère meatballs)

Find it online: https://playswellwithbutter.com/french-onion-meatballs/