French Onion Soup Au Gratin Stuffed Meatloaf Recipes

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FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Provided by Jersey Tomato

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Steps:

  • Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  • Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  • Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  • Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g

FRENCH ONION MEATBALLS



French Onion Meatballs image

Stuffed with caramelized onions and mozzarella, these French Onion Meatballs are a hearty meal inspired by the classic au gratin soup recipe. A comfort food dinner the entire family will enjoy!

Provided by Brianne @ Cupcakes & Kale Chips

Categories     Dinner     Main Dish

Time 1h30m

Number Of Ingredients 20

1 Tablespoon olive oil
2 large onions, (halved and thinly sliced)
1/2 Tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup beef broth
1/4 cup red wine ((I used Pinot Noir, but your favorite red wine will work, or substitute beef broth))
1 1/2 lbs ground beef
1/4 cup bread crumbs (or ground oats, gluten free, if needed)
1 Tablespoon minced fresh parsley
3/4 teaspoon pepper
1 teaspoon kosher salt
1 large egg
8 oz mozzarella cheese, (cut about 1-2 oz. into sixteen approximately half-inch cubes to stuff the meatballs, then shred the rest)
1/2 Tablespoon olive oil
Fresh chopped parsley for garnish, (optional)
1 3/4 cup beef broth
1/4 cup red wine ((I used Pinot Noir, but your favorite red wine will work, or substitute with aditional beef broth))
2 Tablespoons cornstarch
salt & pepper (to taste)

Steps:

  • Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
  • Add thyme, sauté for minute or two, then add the wine and beef broth.
  • Reduce until very little liquid remains.
  • Set aside.
  • Combine all ingredients except the cheese in a large bowl, and gently combine with your hands.
  • Divide the meat mixture into sixteen equal pieces.
  • Take one piece of the meat mixture and flatten slightly into a patty. Place about a half tablespoon of the onions and one cube of cheese in the center of the patty and wrap the meatball around the onions and cheese, sealing as best you can. Repeat with the remaining meat, onions, and cheese cubes.
  • Preheat your oven to 375°F.
  • Heat the oil in a skillet over medium high heat. Add the meatballs and brown on all sides.
  • Whisk together the sauce ingredients and pour over the meatballs. Place in the oven and bake for 15-20 minutes. If you are not using an oven-safe skillet, transfer to a casserole dish before pouring over the sauce.
  • Sprinkle the shredded cheese over the meatballs and return to the oven for another 15-20 minutes, or until cooked through, then place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
  • Garnish with fresh parsley, if desired.

Nutrition Facts : ServingSize 3 meatballs, Calories 452 kcal, Carbohydrate 13 g, Protein 42 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 1717 mg, Fiber 1 g, Sugar 2 g

FRENCH ONION MEATLOAF



French Onion Meatloaf image

Moist and delicious French onion meatloaf. Meatloaf meets chopped steak with gravy. Still quite good without the sauce on top.

Provided by coyote

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

2 pounds lean ground beef
1 (10.5 ounce) can condensed French onion soup
½ cup fine dry bread crumbs
½ cup rolled oats
1 egg, lightly beaten
1 tablespoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 11.7 g, Cholesterol 103.7 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.3 g, SaturatedFat 5.9 g, Sodium 522.4 mg, Sugar 2 g

FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF



FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF image

Categories     Beef

Number Of Ingredients 22

For the onions:
1 Tablespoon olive oil
3 onions, halved and thinly sliced
½ Tablespoon fresh thyme or ½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon pepper
¼ cup beef broth
¼ cup red wine (I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also work nicely)
For the meatloaf:
2 lbs lean ground beef
½ cup bread crumbs or instant or slightly ground oats (gluten free, if needed)
2 Tablespoons minced fresh parsley
1 teaspoon pepper
1 teaspoon kosher salt
2 eggs, lightly beaten
8 oz mozzarella cheese, shredded, divided
Fresh chopped parsley for garnish, optional
For the sauce:
2½ cups beef broth
½ cup red wine (I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also be good)
3 Tablespoons cornstarch
salt & pepper, to taste

Steps:

  • For the onions: 1.Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. 2.Add thyme, sauté for minute or two, then add the wine and beef broth. 3.Reduce until very little liquid remains. 4.Set aside. For the meatloaf: 1.Preheat oven to 350°F. 2.In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. 3.On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle. 4.Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. 5.Sauce - whisk together, bring to boil, simmer till thickened. 6.Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). 7.Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. 8.Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. 9.Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: 1.Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. 2.Reduce to a simmer until reduced and thickened

FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF RECIPE - (3.5/5)



French Onion Soup au Gratin Stuffed Meatloaf Recipe - (3.5/5) image

Provided by á-6416

Number Of Ingredients 22

For the onions:
1 Tablespoon olive oil
3 onions, halved and thinly sliced
1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup beef broth
1/4 cup red wine (I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also work nicely)
For the meatloaf:
2 lbs lean ground beef
1/2 cup bread crumbs or instant or slightly ground oats (gluten free, if needed)
2 Tablespoons minced fresh parsley
1 teaspoon pepper
1 teaspoon kosher salt
2 eggs, lightly beaten
8 oz mozzarella cheese, shredded, divided
Fresh chopped parsley for garnish, optional
For the sauce:
2 1/2 cups beef broth
1/2 cup red wine (I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also be good)
3 Tablespoons cornstarch
salt & pepper, to taste

Steps:

  • For the onions: Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. Add thyme, sauté for minute or two, then add the wine and beef broth. Reduce until very little liquid remains. Set aside. For the meatloaf: Preheat oven to 350°F. In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle. Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. Sauce - whisk together, bring to boil, simmer till thickened. Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until reduced and thickened.

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