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A close-up shows a delicious French Onion Meatball, baked with melted cheese and caramelized onions.

Easy French Onion Meatball Magic

These French Onion Meatballs combine the comforting flavors of French onion soup with savory meatballs, creating a delicious and satisfying dish. Tender meatballs are simmered in a rich French onion broth and topped with melted provolone cheese for a flavor explosion that's surprisingly easy to make.
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Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1/2 cup breadcrumbs Panko or regular
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon sugar
  • 1/4 cup dry red wine optional
  • 4 cups beef broth
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 6 slices provolone cheese
  • Fresh parsley, chopped optional

Equipment

  • Large pot or Dutch oven
  • Large bowl
  • Large Skillet
  • Measuring cups and spoons
  • Mixing Spoon
  • Tongs
  • Oven broiler

Method
 

  1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced onions and cook, stirring occasionally, until they are softened and deeply caramelized, about 30-45 minutes. Sprinkle the sugar over the onions during the last 10 minutes of cooking to enhance caramelization.
  3. If using, deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let it simmer for a minute or two until the wine has reduced slightly.
  4. Pour in the beef broth and balsamic vinegar. Bring to a simmer, then reduce the heat to low and keep warm while you prepare the meatballs.
  5. Season with salt and pepper to taste.
  6. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, Worcestershire sauce, thyme, garlic powder, salt, and pepper.
  7. Gently mix with your hands until just combined. Don't overmix!
  8. Form the mixture into 1-inch meatballs.
  9. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
  10. Brown the meatballs in batches, turning occasionally, until they are browned on all sides. You don't need to cook them through at this point, just get a nice sear.
  11. Remove the meatballs from the skillet and add them to the pot with the French onion soup.
  12. Bring the soup and meatballs to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the meatballs are cooked through and tender.
  13. Preheat your oven's broiler.
  14. Top each meatball with a slice of provolone cheese.
  15. Place the pot under the broiler for a few minutes, or until the cheese is melted and bubbly. Watch it closely to prevent burning!
  16. Garnish with fresh parsley, if desired.
  17. Serve hot and enjoy!

Notes

For a richer flavor, use Gruyere cheese instead of provolone. If the soup is too thick, add more beef broth. If it's too thin, simmer uncovered to reduce the liquid or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.