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French Onion Meatballs with Melted Gruyere

French Onion Meatballs with Melted Gruyere
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French Onion Meatballs with Melted Gruyere blend slow-cooked, caramelized onions with savory, tender meatballs topped with creamy, nutty Gruyere cheese. This dish transforms classic French onion soup flavors into a delightful, bite-sized comfort food perfect for dinner, entertaining, or snacks.

Ingredients

Scale

Meatball Mixture

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 cup bread crumbs
  • 2 large eggs
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/2 cup caramelized onions (cooled)

Caramelized Onions

  • 3 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • 2 cloves garlic, minced

Topping

  • 1 cup Gruyere cheese, shredded
  • 1/4 cup additional caramelized onions for topping

Other

  • 1/4 cup beef broth or stock

Instructions

  1. Caramelize the Onions: Thinly slice the yellow onions. In a large skillet over low heat, melt the butter and add the minced garlic. Add the onions and cook slowly, stirring occasionally, until golden brown and deeply sweet, about 30-40 minutes. Remove from heat and allow to cool.
  2. Prepare the Meat Mixture: In a large bowl, combine the ground beef and pork with the eggs, bread crumbs, salt, pepper, chopped parsley, thyme, and 1/2 cup of the cooled caramelized onions. Mix gently to combine, taking care not to overwork the meat to keep it tender.
  3. Shape and Cook the Meatballs: Form the mixture into evenly sized meatballs, approximately 1.5 inches in diameter. Heat a skillet over medium-high heat and sear the meatballs until browned on all sides, about 3-4 minutes per side. This seals in the juices and builds flavor.
  4. Layer Onions and Gruyere: Transfer the browned meatballs into a baking dish. Top each meatball generously with a spoonful of the remaining caramelized onions, then cover with shredded Gruyere cheese.
  5. Bake Until Melted and Bubbly: Preheat your oven to 375°F (190°C). Bake the meatballs for 10-15 minutes or until the Gruyere cheese melts into a golden, bubbly topping and the meatballs are cooked through.

Notes

  • Patience with caramelizing onions is key; cook low and slow to avoid bitterness.
  • Do not overmix the meat mixture to prevent dense meatballs.
  • Use uniform meatball sizes for even cooking and attractive presentation.
  • Choose good-quality Gruyere for the best melt and flavor.
  • Allow meatballs to rest a few minutes after baking for juicier texture.

Nutrition

Keywords: French Onion, Meatballs, Gruyere, Caramelized Onions, Comfort Food, Appetizers, Baked Meatballs, Savory Meatballs, Cheese Topped Meatballs

Find it online: https://ninagourmet.com/french-onion-meatballs-with-melted-gruyere/