French Onion Meatballs

French onion meatballs mimic the flavors we love so much in French onion soup, topped with gooey Gruyere and mozzarella cheese.  Fresh bread ground into crumbs will help bind the meatballs but provide a lighter texture than dried breadcrumbs.  Grating the onion maximizes the onion flavor and prevents biting into a distinct piece of onion.

Yield:  About 8 Servings

Meatball Ingredients:

1 ½ cup fresh breadcrumbs (or panko breadcrumbs)
¼ cup plus 2 tablespoons whole milk
1 egg, beaten
1 1/2 teaspoons Kosher salt
½ teaspoon freshly ground black pepper
1 ½ lbs. ground beef (85/15)
1 tablespoon chopped parsley
1 teaspoon fresh thyme leaves, plus extra for garnish
1 teaspoon herbes de Provence
½ large white onion, grated
4 cloves garlic, minced
¾ cup Gruyere cheese, shredded (divided use)
1 cup whole milk mozzarella cheese, shredded

French Onion Sauce Ingredients:

4 tablespoons butter
2 ½ large white onions, halved and thinly sliced crosswise
4 cloves garlic, minced
1 teaspoon herbes de Provence
1 teaspoon dried thyme, plus additional for garnish
¼ cup sherry or white wine
1 ½ tablespoons flour
2 ¼ cups beef stock
2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine the breadcrumbs and milk. Soak for 5 minutes.

In a small bowl, whisk together the egg, salt, and black pepper.

To the breadcrumb and milk mixture, add the ground beef and the remaining meatball ingredients: parsley, thyme, herbes de Provence, grated onion, garlic, ¼ c. shredded Gruyere cheese, and egg mixture. Mix until well-combined.

Use a cookie scoop or spoon to portion meatballs onto a parchment-lined baking sheet, about 2 tablespoons each. Dip your cookie scoop or spoon in water periodically to avoid sticking.

Wet your hands and roll each meatball to smooth it out. Place back on baking sheet, then refrigerate for 15 minutes.

Bake meatballs for 15 minutes. When meatballs are done baking, take them out of the oven and preheat the boiler to high.

While meatballs are baking, heat a large oven-safe saucepan over medium-high heat. Once hot, add butter and sliced onions.  Season onions well with kosher salt and a sprinkling of black pepper.   Cook over medium-low heat until they are the color of medium-dark iced tea, stirring occasionally to prevent sticking.  Long, slow cooking is the key to develop the caramelized color and flavor.

Add the garlic, herbes de Provence, and dried thyme and cook for 30 seconds. Sprinkle in the flour and incorporate for 30 seconds, then pour in the sherry and cook for about 30 seconds.  Add the beef stock and whisk to combine until smooth. Bring the sauce to a simmer and simmer for 5 minutes.  Turn heat off and stir in fresh thyme leaves.

Transfer the meatballs from the baking sheet to the saucepan. Sprinkle with mozzarella and remaining Gruyere. Broil for 5 to 7 minutes, until cheese is melted and starting to brown.

Garnish with thyme leaves. Enjoy meatballs on their own or serve with rice, mashed potatoes, or bread.