Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
One-Pan French Onion Soup Meatballs
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- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 932
- Total Fat
- 57 g
- Saturated Fat
- 26 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 55 g
- Cholesterol
- 228 mg
- Sodium
- 1462 mg
This inventive take on French onion soup turns the bistro favorite into a hearty, comforting main course. Baguette soaked in beef broth becomes a clever binder that helps hold flavorful beef meatballs together while ensuring they stay tender. The sauce begins with a mountain of onions that’s slowly caramelized and enriched with beef broth, thyme and Dijon. The meatballs get tucked into the pan along with baguette slices, and everything is capped with a hearty blanket of Gruyere and Parmesan and quickly baked for French onion’s signature topping of gooey cheese. The result is a fragrant and deeply satisfying twist on this French classic — all made in a single pan.
- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 932
- Total Fat
- 57 g
- Saturated Fat
- 26 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 55 g
- Cholesterol
- 228 mg
- Sodium
- 1462 mg
Ingredients
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Directions
- Adjust an oven rack to the upper third of the oven and preheat to 425 degrees F.
- Put the baguette cubes in a medium bowl and pour in 1 cup broth. Let sit, tossing occasionally, until evenly softened, 30 seconds to 2 minutes depending on the softness of the baguette. Squeeze out the baguette cubes and discard the stock. Combine the softened bread, ground beef, eggs, 1/4 cup Parmesan, 1/2 cup finely chopped onion, 1 teaspoon of the thyme, 1 1/2 teaspoons of the Dijon, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix well with your hands and form into 16 meatballs, each using about 1/4 cup of the beef mixture.
- Heat the olive oil in a large braiser over medium-high heat. When the oil is hot, add the meatballs and brown lightly all over. Transfer the meatballs to a plate as they brown, 8 to 10 minutes in all. Once the meatballs are out of the pan, reduce the heat to medium-low and add the butter. When the butter is melted, add the sliced onions and season with salt and pepper. Cook, stirring occasionally, until the onions are softened and light golden, 10 to 15 minutes.
- Increase the heat to medium. Add the vinegar and cook, stirring more frequently, until the onions are nicely caramelized, 6 to 7 minutes more.
- Sprinkle the flour and remaining 2 teaspoons thyme over the onions and stir to coat. Let cook for a minute, then add the white wine. Bring to a simmer and cook until thickened, 1 to 2 minutes. Add the remaining 2 cups broth, whisk in the remaining 1 1/2 teaspoons Dijon and nestle the meatballs into the sauce. Return the sauce to a simmer and spoon some of the sauce over the meatballs. Let simmer until slightly thickened, 1 to 2 minutes.
- Tuck the baguette slices in and around the meatballs so about half of the bread sticks out of the sauce. Sprinkle with the Gruyère and remaining 1/2 cup Parmesan. Bake until the meatballs are cooked through and the cheese is browned and bubbly, 10 to 15 minutes. Sprinkle with the parsley and serve.
