Description
French Onion Chicken Meatballs blend the comfort of savory chicken meatballs with the rich, caramelized flavor of French onion soup. Topped with melted Gruyère and a luscious onion sauce, this dish is a cozy, elegant twist on a classic favorite.
Ingredients
For the Meatballs:
-
1 pound (450g) ground chicken
-
1/2 cup (50g) shredded Gruyère cheese
-
1/2 cup (30g) breadcrumbs
-
1 large egg
-
2 tablespoons fresh parsley, chopped
-
3 cloves garlic, minced
-
1 teaspoon salt
-
1/2 teaspoon black pepper
For the French Onion Sauce:
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
2 large yellow onions, thinly sliced
-
2 cloves garlic, minced
-
1 tablespoon all-purpose flour
-
2 cups (480ml) beef broth
-
2 teaspoons fresh thyme, chopped
-
Salt and pepper, to taste
Topping:
-
1/2 cup (50g) shredded Gruyère cheese
-
Fresh parsley, chopped (for garnish)
Instructions
-
Make the Meatballs: Preheat oven to 400°F (200°C). In a large bowl, mix all meatball ingredients until just combined. Form into 1½-inch balls and place on a lined baking sheet.
-
Bake for 18–20 minutes or until cooked through and golden.
-
Caramelize the Onions: Meanwhile, heat olive oil and butter in a skillet over medium heat. Add onions and cook, stirring often, until deeply golden and caramelized (25–30 minutes).
-
Add garlic and cook for 1 minute. Stir in flour and cook for another minute.
-
Make the Sauce: Gradually add beef broth, scraping the bottom of the pan. Stir in thyme and season with salt and pepper. Simmer for 5–10 minutes until slightly thickened.
-
Combine: Add baked meatballs to the skillet and spoon sauce over. Sprinkle with Gruyère and cover until cheese melts, or broil for 1–2 minutes for a bubbly top.
-
Garnish with chopped parsley and serve hot.
Notes
-
Serve over mashed potatoes, noodles, or crusty bread.
-
Use ground turkey as a substitute for chicken.
-
Make ahead and reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
