French Onion Soup With Meatballs Or Not Recipes

FRENCH ONION MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack in a rimmed baking sheet.
• Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Add in panko and ground beef. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Shape mixture into meatballs. Place meatballs on the prepared baking sheet.
• Bake in the preheated oven until meatballs are cooked through, about 20 minutes.
• Meanwhile, add remaining French onion mix to a saucepan over medium heat. Whisk in 1/4 cup water until well combined. Allow to thicken. Whisk in another 1/4 cup water and allow to thicken. Repeat 2 more times until water is used up. Mix in cream and Gruyere cheese, stirring until cheese is melted. Serve cheese sauce with meatballs.

FRENCH ONION BEEF MEATBALLS

Steps:

• Combine beef, bread crumbs, onion, garlic, and soup mix in a large bowl. Knead the mixture with your hands until well blended; it will be quite dry. Add eggs and Italian dressing and mix. Allow mixture to sit in the refrigerator 10 minutes.
• Pinch off just enough of the meatball mixture to fit comfortably inside your palm, then roll to form a ball. Repeat with the remaining mixture.
• Cover the bottom of a skillet lightly with olive oil and heat to medium-high. Add meatballs. Cook on one side for about 4 minutes, then turn and continue to cook until browned and no longer pink in the centers, about 4 minutes more. You may need to cook these in batches depending on how large your skillet is.

FRENCH ONION SOUP WITH MEATBALLS (OR NOT)

Steps:

• In a large saucepan over medium heat, melt the butter and add the olive oil. Add the onions and cook for about 30-40 minutes, stirring occasionally, until very soft, medium brown and caramelized. Add the sugar about 10 minutes into the cooking to help the onions cook down.
• Stir in the garlic and dried thyme. Cook for about two minutes.
• Stir in the flour. Cook for another minute or so.
• Add the vegetable broth, Worcestershire sauce, salt, pepper, and bay leaf. Bring to a boil, then turn the heat to low and simmer, covered, for about an hour. Continue to simmer over low heat while preparing the meaty half of the soup. Skip to step 8 if you're not making the meaty half.
• Meanwhile, make the meatballs. In a medium bowl, using a fork, mix together the ground beef, bread crumbs, egg, garlic, Parmesan cheese, salt, and pepper until all ingredients are well-incorporated. Scoop out tablespoonfuls, roll into balls, and set aside (I place them on a sheet of wax paper).
• After the soup has cooked for an hour, into another large saucepan over medium heat, transfer two cups of the soup plus another 1/2 cup or so of the onions with a slotted spoon. Add the two additional cups of broth (either beef or more veggie). Bring to a boil then turn to a simmer.
• Carefully drop in the meatballs into the meaty soup and continue to simmer, uncovered, for 20 minutes until cooked through.
• Butter the French bread on both sides and place on a cookie sheet. Broil on high heat until golden brown; turn over and brown the other side. Remove from the oven, but keep the broiler on.
• Ladle the vegetarian soup into three oven-proof bowls, and ladle the meaty soup into three bowls as well. Reserve three meatballs to place on top of the soups with meat. Place one piece of French bread on top of each bowl of soup, then sprinkle each with 1/4 cup mozzarella and 1/4 cup Gruyere. Cut the meatballs in half, and place two halves on each bowl of meaty soup.
• Carefully place the bowls on a cookie sheet and broil on high until the cheese is melted and bubbly, then serve.

FRENCH ONION SOUP WITH MEATBALLS

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours., Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Melt the butter in a 10-inch skillet over medium heat. Add the sliced onions (the pan will be very full). Cook the onions, stirring them occasionally, for about an hour or until they have turned a light golden-blonde colored. At this point, turn the heat to medium-low and keep cooking them, stirring occasionally, until they are soft and a deep golden brown in color, approximately 30 to 40 minutes longer.
• Turn the heat back to medium and pour the wine into the pan with the onions. As it simmers, scrape up any browned bits off the bottom of the pan. Once the wine has cooked away transfer the onions to a clean plate.
• In a large bowl, combine the breadcrumbs, herbs, salt, pepper, and egg. Add the ground chicken and, using a wooden spoon or your hands, mix it with the breadcrumb and egg mixture just until combined.
• Scoop approximately one ounce of the mixture to form the meatballs. You should be able to make 16 meatballs.
• Once the onions are ready and you've removed them from the pan, add the olive oil to that same pan. Heat it over medium heat. Place the meatballs in a single layer and cook them until they are browned on all sides. Transfer them to a clean plate.
• In the same skillet, melt the butter over medium heat. Add the flour and whisk it with the butter until combined. Add about a 1/2 cup of the chicken stock and, whisking continuously, combine it with the butter and flour. As you whisk you should be scraping up any browned bits off the bottom of the pan.
• Whisking continuously, add the rest of the chicken stock. Bring the pan to a boil and cook the sauce for about five minutes, or until it starts to thicken. Add the caramelized onions and stir to combine. Lower the heat to maintain a simmer. Add the meatballs to the sauce and continue cooking the sauce until it's glossy and thickened about five to ten minutes.
• At this point, you can sprinkle the cheese over the meatballs and either cover the pan to melt the cheese or stick the pan under the broiler for a couple of minutes. Garnish the meatballs with parsley, if using.

FRENCH ONION SOUP MEATBALLS

Steps:

• Begin by combining all of the ingredients in the meatball section, except for the shredded cheese and oil, in a large mixing bowl.
• Mix together with your hands and then form them into golf ball-sized balls
• Heat olive oil in an ovenproof skillet (I use cast iron), on medium heat. Add meatballs and cook until they are brown all around. This will take about 5-10 minutes.
• Place meatballs on a plate to the side.
• In that same skillet, add butter and onions. Allow onions to brown a bit (around 5 minutes) and then add the salt. Continue cooking until the onions are rich in color and soft. This will take about 15-20 minutes.
• Preheat oven to 375 degrees.
• Add beef stock and garlic powder to the onions and stir.
• Place meatballs back in and top with cheese.
• Finish the dish in the oven until the cheese is melted and the meatballs are cooked through.

FRENCH ONION MEATBALLS

Steps:

• Preheat the oven to 375˚F.
• To make meatballs: Combine the ground beef, bread crumbs, parmesan cheese, Italian seasoning, half the onion soup mix (about 1 tbsp), worcestershire, milk and eggs.Roll into 18 meatballs, about 1.5-2 inches each.
• Heat a large, oven proof skillet over medium high heat. Add the olive oil and once it is hot, lay the meatballs in the pan. Cook on each side for 2-3 minutes, or until seared. Then remove the meatballs from the skillet and set aside (they will finish cooking later.
• Add the onions, butter, 1/4 cup broth, and remaining onion soup mix and reduce the heat to medium low. Allow the onions to cook for 8-12 minutes, stirring regularly. You can add broth as they cook to keep moisture in the skillet if needed. They should become translucent and caramelized once done.
• Place the meatballs back into the skillet, add the remaining broth, and top with swiss cheese then bake in the oven for 10-15 minutes, or until meatballs are done (160˚F internal temperature.)Optional: Turn the oven to broil for the last 1-2 minutes of the cooking time to toast the cheese more heavily.
• Once done, garnish with freshly chopped parsley and serve over thick sliced garlic toast, or mashed potatoes.