Rich, savory, and irresistibly cheesy—these French onion meatballs combine baked meatballs with caramelized onion sauce and melted Gruyère.

Scale

1 lb (450g) ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 tsp onion powder

1 tsp Italian seasoning

Salt and pepper, to taste

2 tbsp olive oil

2 large onions, thinly sliced

2 tbsp butter

1 tsp sugar

2 cups beef broth

1 tbsp Worcestershire sauce

1 tbsp all-purpose flour

1 cup shredded Gruyère or Swiss cheese

Fresh parsley for garnish (optional)

1. In a large bowl, combine beef, breadcrumbs, Parmesan, egg, garlic, onion powder, Italian seasoning, salt, and pepper.

2. Roll into 1-inch meatballs and set aside.

3. Heat olive oil in a skillet, brown meatballs on all sides, and set aside.

4. Melt butter, add onions and sugar, cook until caramelized (15–20 min).

5. Sprinkle flour, add broth and Worcestershire, then simmer.

6. Return meatballs, cover, and simmer for 10–15 minutes.

7. Top with cheese and broil for 2–3 minutes until bubbly.

8. Serve hot with bread or pasta.

Make-ahead: Prepare meatballs and onions a day early.

Use gluten-free breadcrumbs if needed.

Store in fridge for 3 days or freeze for 3 months.