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- 1
Start the onions
Thinly slice the 2 yellow onions root to stem. In a large pan over medium heat, stir together the onions, 2 tablespoons of the olive oil, a splash of water (about 3 ounces), and 1/2 teaspoon salt. Cover and let them cook down for 15 minutes, then uncover and keep cooking, stirring now and then and adding little splashes of water as needed, until they go soft, sweet, and deeply golden. Good caramelized onions take time, so don't rush them.
- 2
Mix the meatballs
While the onions cook, stir the milk and breadcrumbs together in a big bowl and let them sit 5 minutes to soften. Add the ground chuck, 4 cloves of the garlic minced to a paste, 1 teaspoon of the fresh thyme, 1 teaspoon salt, 1 teaspoon black pepper, and the 2 eggs. Mix gently with your hands until just combined — overworking makes them tough.
- 3
Roll and brown
Roll the mixture into 15 to 18 meatballs, about 1 1/2 inches each. Heat a thin layer of olive oil in a large oven-safe skillet over medium heat and brown the meatballs about 3 minutes per side. They won't be cooked through yet — just a nice crust. Move them to a plate and pour off the frying oil. Heat the oven to 450°F.
- 4
Build the gravy
Add the caramelized onions and the 2 tablespoons butter to the skillet. Stir in the remaining 4 cloves garlic, minced, and cook 1 minute, then sprinkle in the flour and cook 1 to 2 minutes until the raw flour smell is gone. Pour in the red wine and let it bubble, scraping up all the browned bits from the bottom. Add the chicken stock and the remaining 1 teaspoon thyme, then simmer 5 minutes. Taste and adjust the salt and pepper.
- 5
Smother and bake
Nestle the browned meatballs back into the onion gravy. Scatter about three-quarters of the Swiss cheese over the top and bake 7 to 10 minutes, until the sauce is bubbly and the cheese is melted.
- 6
Cheese toasts and serve
Lay the baguette slices on a sheet, top with the rest of the Swiss, and broil a minute or two until melty and golden — watch close so they don't burn. For an extra-browned top on the meatballs, give the skillet a 2 to 3 minute broil too. Garnish with a little thyme and serve the meatballs with those cheesy toasts for dunking.
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French Onion Smothered Meatballs
Created by: HomeCooking
Ingredients
- 3 tbsp olive oil
- 2 yellow onions
- 2 tbsp butter
- 1 1/2 lb ground chuck
- 1/4 cup milk
- 3/4 cup Italian-seasoned breadcrumbs
- 8 garlic
- 2 tsp fresh thyme
- 2 eggs
- 1 1/2 tbsp all-purpose flour
- 1/2 cup dry red wine
- 2 cup chicken stock
- 2 cup Swiss cheese
- 12 baguette slices
- salt and pepper, to taste
Instructions
- Start the onionsThinly slice the 2 yellow onions root to stem. In a large pan over medium heat, stir together the onions, 2 tablespoons of the olive oil, a splash of water (about 3 ounces), and 1/2 teaspoon salt. Cover and let them cook down for 15 minutes, then uncover and keep cooking, stirring now and then and adding little splashes of water as needed, until they go soft, sweet, and deeply golden. Good caramelized onions take time, so don't rush them.
- Mix the meatballsWhile the onions cook, stir the milk and breadcrumbs together in a big bowl and let them sit 5 minutes to soften. Add the ground chuck, 4 cloves of the garlic minced to a paste, 1 teaspoon of the fresh thyme, 1 teaspoon salt, 1 teaspoon black pepper, and the 2 eggs. Mix gently with your hands until just combined — overworking makes them tough.
- Roll and brownRoll the mixture into 15 to 18 meatballs, about 1 1/2 inches each. Heat a thin layer of olive oil in a large oven-safe skillet over medium heat and brown the meatballs about 3 minutes per side. They won't be cooked through yet — just a nice crust. Move them to a plate and pour off the frying oil. Heat the oven to 450°F.
- Build the gravyAdd the caramelized onions and the 2 tablespoons butter to the skillet. Stir in the remaining 4 cloves garlic, minced, and cook 1 minute, then sprinkle in the flour and cook 1 to 2 minutes until the raw flour smell is gone. Pour in the red wine and let it bubble, scraping up all the browned bits from the bottom. Add the chicken stock and the remaining 1 teaspoon thyme, then simmer 5 minutes. Taste and adjust the salt and pepper.
- Smother and bakeNestle the browned meatballs back into the onion gravy. Scatter about three-quarters of the Swiss cheese over the top and bake 7 to 10 minutes, until the sauce is bubbly and the cheese is melted.
- Cheese toasts and serveLay the baguette slices on a sheet, top with the rest of the Swiss, and broil a minute or two until melty and golden — watch close so they don't burn. For an extra-browned top on the meatballs, give the skillet a 2 to 3 minute broil too. Garnish with a little thyme and serve the meatballs with those cheesy toasts for dunking.