These French onion meatballs have all the flavour and comfort of the classic soup but in a hearty dinner. Easy beef meatballs nestled in a mushroom and onion gravy with gruyere and croutons.
For best results, always weigh ingredients where a weight is provided
Equipment
Large deep skillet or braiser pan
Baking sheet/s
Instructions
FOR THE SAUCE:Add half the oil to a large skillet / deep frypan over medium high heat. Add the mushrooms and cook until beginning to turn golden.
Turn down to medium heat. Add remaining oil and onions to the pan. Cook for around 25 minutes, stirring every so often, until very soft and browned.
While the onions cook, make the meatballs.
FOR THE MEATBALLS:Heat the overhead grill / broiler on high. Line a large baking sheet with aluminium foil.
Add the breadcrumbs to a large bowl and pour over the milk. Stir with a fork and let it sit for 3-4 minutes until the bread crumbs are soft.
Whisk in the egg. Add the beef mince, half the garlic and 1 teaspoon salt to the bowl and mix until combined (try not to overmix).
Use a small cookie scoop (2 Tbsp volume) to scoop 20 portions of the meat, then roll into smooth balls.
Transfer to the prepared baking sheet, a couple inches apart, then grill / broil for 10 minutes until tops are golden.
FOR THE BAGUETTE SLICES:Place the slices of baguette on a baking sheet and drizzle over a little extra virgin olive oil and sprinkle over a little salt and pepper.
Place under the broiler / overhead grill for 2-3 minutes until golden.
Flip the bread over and top with ½ cup of the shredded gruyere.
Placed under the broiler / overhead grill for another 1 ½ to 2 minutes until melty.
BACK TO THE SAUCE:Once the onions are golden and caramelised (about 25 mins), add the garlic and cook for one minute.
Pour in the wine and let it sizzle for 30 seconds.
Sprinkle over the flour and cook stirring often for 1-2 minutes.
Turn up to medium high. Pour in the stock and Worcestershire sauce and stir well, then add the thyme, salt and pepper. Cook a few minutes until it thickens slightly.
Stir the butter into the sauce until melted and combined.
Add the meatballs to the sauce and mix to coat. Sprinkle over the remaining gruyere. Cover and cook 3 minutes or until meatballs are hot and the cheese melty.
Sprinkle over chopped parsley and serve with the croutons on the side. Great over mashed potato or pasta.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Onions: You may know brown onions as yellow onions. You can use red onion if you prefer.
Bread crumbs: You can use panko breadcrumbs in place of regular coarse breadcrumbs.
Beef: The beef can be swapped for ground chicken or ground turkey too. A combination of ground beef and ground pork is delicious too.
Getting ahead tip: You can cook the mushroom and onions 2-3 days ahead to make this an easy weeknight dinner.
Leftovers will keep in the fridge for up to 4 days.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.