Description
French Onion Meatballs with Melted Gruyere combine the rich, caramelized sweetness of slow-cooked onions with juicy meatballs made from a beef and pork blend, topped with creamy, nutty Gruyere cheese. This comforting yet sophisticated dish offers deep savory flavors, a luscious cheesy finish, and is perfect as an appetizer, main course, or party snack.
Ingredients
Scale
Meatball Mixture
- 1 lb ground beef and pork blend
- 1/2 cup breadcrumbs (use gluten-free if desired)
- 1 large egg
- 1 tsp fresh thyme, finely chopped
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
Caramelized Onions
- 3 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1/4 tsp salt
- 2 cloves garlic, minced
For Cooking and Finishing
- 2 cups beef broth
- 2 cups shredded Gruyere cheese (fresh, not pre-shredded preferred)
- Oil for searing (vegetable or olive oil)
Optional Garnishes
- Chopped fresh parsley or thyme leaves
Instructions
- Caramelize the Onions: Slowly cook thinly sliced yellow onions in butter with a pinch of salt and minced garlic over medium-low heat. Stir occasionally and cook for 30 to 45 minutes until the onions turn deep golden brown and become sweetly fragrant. This slow cooking develops the rich, signature flavor.
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef and pork blend with breadcrumbs, finely chopped fresh thyme, Worcestershire sauce, egg, salt, and pepper. Mix lightly to combine without overworking the meat to keep the meatballs tender.
- Form and Brown the Meatballs: Shape the mixture into evenly sized meatballs, about 1.5 inches in diameter. Heat a pan with a little oil over medium-high heat and sear the meatballs until browned on all sides, forming a crust that seals in juices.
- Simmer in Broth with Onions: Add the caramelized onions and beef broth to the pan with the browned meatballs. Cover and simmer gently for 15-20 minutes, allowing the meatballs to cook through and absorb the savory onion broth flavors.
- Top with Gruyere and Broil: Transfer the meatballs and onions to a baking dish. Sprinkle generously with shredded Gruyere cheese. Place under a broiler and cook just until the cheese bubbles and turns golden brown, creating a luscious, gooey topping.
Notes
- Take your time caramelizing onions slowly over low heat for best flavor development.
- Handle meat mixture gently to keep meatballs tender and juicy; don’t overmix.
- Make meatballs uniform in size for even cooking throughout.
- Use freshly shredded Gruyere cheese for superior melting and taste.
- Let meatballs rest a few minutes after broiling to lock in juices and ensure melty cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 serving (approx. 5 meatballs)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg