Saturday, March 20, 2021

French Onion Meatballs


I like French Onion Soup. But for something to be a meal, it has to have meat in it. Preferably beef. Thankfully, Jessica Merchant found a way to get me my French Onion Soup flavors in a form that suits the unabashed carnivore that I am. And just so I can have the complete soup experience, I like to serve these meatballs on a toasted slice of sourdough bread.


2 tablespoons olive oil

2 medium onions, sliced thin

1 pound ground beef

2 garlic cloves, minced

1 cup finely grated gruyere cheese, plus extra for topping

2 tablespoons freshly grated parmesan

1/4 cup seasoned bread crumbs

3 tablespoons fresh parsley

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 to 2 tablespoons olive oil for browning meatballs

1-½ cups chicken stock

1 teaspoon flour


    1. Heat a large oven-safe skillet over medium-low heat and add the olive oil. Stir in the onions with a big pinch of salt. Cook, stirring often, until the onions caramelize, about 30 to 40 minutes. Once the onions are golden and caramelized, transfer them to a plate. 
    2. Preheat the oven to 350º. 
    3. Take half of the cooled caramelized onions and chop them up a bit - just so they easily mix into the meatballs.
    4. In a bowl, stir together the beef, garlic, ½ cup gruyere, all the parmesan, the breadcrumbs, parsley, thyme, salt and pepper. Add in the chopped caramelized onions. Mix until the meatballs are just combined - do not over mix. 
    5. Use your hands to form the mixture into 1-inch meatballs. It helps if you wet your hands with water before rolling. 
    6. Heat the same skillet over medium heat and add a drizzle of olive oil. Add the meatballs in a single layer and brown them on all sides - let them cook for 1 to 2 minutes, before flipping.
    7. Once the meatballs are completely browned, fill a shaker cup or water bottle with the stock and flour. Shake it for 30 seconds. Pour the mixture into the skillet with the meatballs. Add in the remaining caramelized onions. Top the meatballs with the remaining gruyere cheese.
    8. Bake for 25 minutes. Then serve.

    Wine pairing: Merlot

    Grogs and Goldie, 1956

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