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Skillet of French Onion Soup Meatballs with melted Gruyère cheese and fresh herbs

French Onion Soup Meatballs

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 1 lb ground beef (80/20 blend)
  • 1/2 cup panko breadcrumbs
  • 1 large egg , beaten
  • 2 cloves garlic , minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all -purpose flour
  • 2 cups low -sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon fresh thyme leaves
  • 1.5 cups Gruy ère cheese, shredded
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • In a large bowl, combine ground beef, panko, egg, garlic, salt, pepper, and half of the thyme leaves; mix until just combined and form into 1-inch meatballs.
  • In a large oven-safe skillet over medium heat, melt butter and olive oil. Add the sliced onions and cook, stirring occasionally, for 40 minutes until deeply caramelized and brown.
  • Remove onions from the skillet and set aside. Increase heat to medium-high and add meatballs to the skillet, searing until browned on all sides, about 5-7 minutes. Remove meatballs from the pan.
  • Add the caramelized onions back to the skillet and sprinkle with flour. Stir for 1-2 minutes to cook out the raw flour taste.
  • Gradually whisk in the beef broth, Worcestershire sauce, and balsamic vinegar. Bring to a simmer.
  • Return the meatballs to the skillet, cover, and simmer for 10 minutes until the meatballs are cooked through and the sauce has thickened.
  • Preheat the oven broiler. Remove the lid from the skillet, sprinkle shredded Gruyère cheese over the meatballs, and broil for 2-3 minutes until the cheese is melted and bubbly.
  • Garnish with remaining thyme and fresh parsley before serving.