The Pioneer Woman Tasty Kitchen
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French Onion Soup Meatballs

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Level: Easy

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Description

These meatballs are doused in a rich caramelized onion sauce and topped with hot, melted cheese. They’ll be the best meatballs you’ve ever had.

Ingredients

  • FOR THE CARAMELIZED ONIONS:
  • 4 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 whole Yellow Onion, Very Large, Chopped
  • ½ teaspoons Dry Thyme
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • ½ teaspoons "Better Than Boullion" Granules Mixed With Below Amount Of Water
  • ¼ cups Water (or Sub The Same Amount Of Beef Broth And Don't Use The Granules
  • ¼ cups Cabernet Wine
  • FOR THE MEATBALLS:
  • 1 slice Bread, Soaked In Milk For Several Minutes
  • Milk, Enough To Cover The Slice Of Bread In A Small Bowl
  • ½ cups Panko Breadcrumbs
  • 1 teaspoon Parsley
  • 1 pinch Salt/pepper
  • 1 whole Egg
  • 1-½ pound Ground Beef
  • 4 slices Provolone Or Mozzarella Cheese (grated Cheese Is Okay Too)
  • Fresh Chopped Parsley Or Thyme, Optional For Garnish
  • FOR THE SAUCE:
  • 2 cups Water
  • ½ teaspoons Chicken "Better Than Boullion" (optional)
  • 1 package (1 Oz. Size) Beefy Onion Dry Soup Mix (sold 2 Packets To A Box)
  • ¼ cups Cabernet Wine
  • 2 Tablespoons Cornstarch

Preparation

Heat the butter and oil in a large pot over medium meat. Add the onions and allow them to cook, tenderize and start to turn golden. Add the thyme, salt, sugar, bouillon/water mixture and wine. Cook on medium heat for about 20 minutes.

For the meatballs: In a large bowl, mix together the milk soaked bread, panko, parsley, salt/pepper, and egg until well combined. Add the meat and mix thoroughly with your hands.

Roll into small meatballs and add them into the pan with the onions. Brown meatballs on each side and reduce heat if they’re cooking too fast. Add additional oil if necessary.

Preheat oven to 370 F.

Prepare the sauce by combining all of the ingredients in a saucepan and heating over medium heat for 10 minutes.

Place the meatballs, onion mixture and sauce in a large baking dish or 10 to 12-inch cast iron skillet. Top with provolone or mozzarella cheese, put it into the oven and bake for 20 minutes (check on it after 15 minutes). Once cheese is hot and bubbly, remove it from the oven and top with thyme or parsley. Prepare to be amazed!

From OrWhateverYouDo.com.

4 Comments

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The Cozy Cook on 12.30.2014

Hi Jerseylou, I think that there is a lot of room for flexibility with this one, any kind of onion soup that you enjoy should be a great marinade for these meatballs!

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jerseylou on 11.22.2014

Any idea how to do this without the soup mix? Could I sub a recipe for onion soup? I live overseas and don’t have access to the mix (nor do I prefer cooking with them, in general).

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Nola on 11.21.2014

Two of my favorite comfort foods combined into one dish, I cannot wait to try this recipe! Thanks for sharing!

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Dax Phillips on 11.21.2014

Holy Moly those look and sound awesome! I’ll have to give these a try in the near future.

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