Baked French Onion Meatballs with Caramelized Onions (Print version)

Tender baked beef meatballs tucked into caramelized onion gravy and finished with melted Gruyere.

# Ingredients:

For the meatballs

01 - 1/2 cup (45 g) plain breadcrumbs
02 - 1/3 cup (80 ml) whole milk
03 - 1 1/2 lb (680 g) ground beef
04 - 1 large egg
05 - 1/3 cup (30 g) grated Parmesan cheese
06 - 1 tablespoon Worcestershire sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon chopped fresh parsley
09 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper

For the caramelized onion gravy

12 - 2 tablespoons unsalted butter
13 - 1 tablespoon olive oil
14 - 3 large yellow onions, thinly sliced
15 - 1/2 teaspoon kosher salt
16 - 1 teaspoon brown sugar, optional
17 - 2 cloves garlic, minced
18 - 2 tablespoons all-purpose flour
19 - 2 cups (480 ml) low-sodium beef broth
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon Worcestershire sauce
22 - 1/2 teaspoon fresh thyme leaves
23 - 1 1/4 cups (140 g) shredded Gruyere cheese
24 - Chopped parsley or thyme, for garnish

# Instructions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish or a large oven-safe skillet.
02 - Stir the breadcrumbs and milk together in a large bowl and let them sit for 3 minutes. Add the beef, egg, Parmesan, Worcestershire, garlic, parsley, thyme, salt, and pepper. Mix gently, then roll into about 18 meatballs.
03 - Arrange the meatballs in the prepared dish and bake for 16-18 minutes, until browned and cooked through. Remove them from the oven and set aside.
04 - While the meatballs bake, melt the butter with the olive oil in a large skillet over medium heat. Add the onions, salt, and brown sugar if using. Cook for 25-30 minutes, stirring often, until the onions are soft and golden.
05 - Add the garlic and cook for 30 seconds. Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the beef broth while stirring, then add Dijon, Worcestershire, and thyme. Simmer for 4-6 minutes, until lightly thickened.
06 - Nestle the baked meatballs into the onion gravy. Sprinkle Gruyere over the top and bake for 8-10 minutes, until the cheese is melted and the sauce is bubbling.
07 - Let the pan rest for 5 minutes. Garnish with parsley or thyme and serve over mashed potatoes, egg noodles, or toasted bread.

# Good to know:

01 - Best served warm after a short rest so the gravy thickens slightly.
02 - Caramelized onions can be made 1 day ahead and refrigerated.
03 - Use an instant-read thermometer if making larger meatballs.

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