French Onion Soup Meatballs

French onion soup in meatball form—what could be better?! These juicy meatballs are smothered in a rich, savory sauce with deeply caramelized onions, then topped with hot, melted cheese and a sprinkling of fresh parsley.

Of all the meatball recipes I’ve made, these might just take the win. The sauce is SO good, you’ll want to grab a spoon and enjoy every last drop!

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French Onion Soup Meatballs

 

French Onion Meatballs

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
5 from 2 ratings
Servings: 25 meatballs
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These French Onion Meatballs are made with tender, juicy beef meatballs smothered in a savory onion gravy with caramelized onions and melted provolone cheese. It’s the ultimate cozy dinner to serve with mashed potatoes, noodles, or crusty bread!

Ingredients

US Customary - Metric

Caramelized Onions

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ teaspoon dried thyme
  • ¼ cup dry red wine, such as Cabernet or Merlot
  • ¼ cup beef broth

Meatballs

  • 1 slice white sandwich bread
  • 2 tablespoons milk
  • 1 large egg, whisked
  • ¼ cup panko breadcrumbs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ pounds ground beef
  • 1 tablespoon olive oil

Sauce

  • 1¾ cups water
  • 1 packet beefy onion soup mix, about 1 ounce
  • 1 teaspoon beef bouillon
  • ¼ cup dry red wine
  • 2 tablespoons cornstarch
  • ¼ cup cold water

Topping

  • 6 slices provolone cheese, or about 1½ cups shredded provolone or mozzarella

Instructions

  • Caramelize the Onions: Melt the butter with the olive oil in a large oven-safe skillet over medium heat. Add the onions and cook for 5 minutes, stirring occasionally. Reduce the heat to medium-low and cook for 30–40 minutes, stirring every few minutes, until very soft and deeply golden brown. Reduce the heat as needed to prevent burning, and add a small splash of water if the skillet becomes too dry.
  • Deglaze the Skillet: Add the thyme and red wine. Increase the heat to medium and use a silicone spatula to scrape up any browned bits from the bottom of the skillet. Cook for 2–3 minutes, until the wine is reduced by about half. Add the beef broth and cook for 2–3 more minutes, until most of the liquid has been absorbed. Transfer the onions to a plate and set aside.
  • Prepare the Meatballs: Add the bread and milk to a large bowl and let it sit for 5 minutes. Mash the bread into a paste, then add the egg, panko, Worcestershire sauce, parsley, garlic powder, onion powder, salt, and pepper. Stir to combine. Add the ground beef and gently mix until just combined. Don’t overwork the meat, or the meatballs may become tough. Roll into 1-inch meatballs.
  • Preheat the oven to 375°F.
  • Brown the Meatballs: Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Brown the meatballs in batches for about 1–2 minutes per side, turning to brown several sides. They should develop a golden-brown exterior but will not be cooked through in the center. Transfer them to a clean plate and set aside.
  • Reduce the heat to medium. Add the water, onion soup mix, beef bouillon, and red wine to the skillet. Stir to combine and use a silicone spatula to scrape up any remaining browned bits. Bring the mixture to a gentle boil.
  • Combine the cornstarch with ¼ cup cold water in a small container with a lid and shake until thoroughly combined. Slowly stir the slurry into the sauce. Let it bubble gently for 1–2 minutes, until slightly thickened.
  • Reduce the heat to low and return the caramelized onions to the skillet. Stir to combine, then add the meatballs and spoon some of the sauce and onions over them. Arrange the provolone over the top.
  • Transfer the uncovered skillet to the oven and bake for 15–20 minutes, until the cheese is melted and the centers of the meatballs have reached 160°F. Serve!

Nutrition

Calories: 94kcal, Carbohydrates: 4g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 238mg, Potassium: 134mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 81IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Cuisine: American
Author: Stephanie