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Cheesy French Onion Meatballs

Cheesy French onion meatballs in a rich gravy with melted Gruyère cheese.
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A cozy, comforting meal that combines the deep, sweet flavor of caramelized onions with tender meatballs, all smothered in a rich sauce and topped with bubbly Gruyère and mozzarella cheese. This one-skillet dish is perfect for a satisfying weeknight dinner that feels like a special occasion. Simple ingredients come together to create a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon granulated sugar
  • 1/4 cup dry white wine or beef broth
  • 2 cups beef broth, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 lb ground beef (80/20 blend)
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Caramelize the onions: In a large oven-safe skillet, melt butter with olive oil over medium-low heat. Add sliced onions, sugar, and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes until deeply golden brown and soft.
  2. Build the sauce: Increase heat to medium. Add white wine (or broth) to deglaze the pan, scraping up browned bits. Simmer 1-2 minutes. Add 1 1/2 cups beef broth, 1 tbsp Worcestershire, thyme, and bay leaf. Simmer 5 minutes. Season with salt and pepper. Remove from heat.
  3. Mix meatballs: While onions cook, combine ground beef, panko, Parmesan, egg, garlic, 1 tsp Worcestershire, onion powder, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Mix gently with hands until just combined. Form into 16-18 golf ball-sized meatballs.
  4. Brown meatballs: In a separate skillet, heat a drizzle of oil over medium-high heat. Brown meatballs on all sides in batches (they do not need to be cooked through).
  5. Combine and simmer: Pour remaining 1/2 cup beef broth into the onion sauce in the oven-safe skillet. Nestle browned meatballs into the sauce. Cover and simmer gently over low heat for 15-20 minutes, until meatballs are cooked through.
  6. Add cheese and broil: Heat broiler. Remove bay leaf from skillet. Sprinkle shredded Gruyère and mozzarella evenly over meatballs and sauce. Broil for 2-4 minutes, watching closely, until cheese is melted, bubbly, and golden. Let rest 5 minutes before serving.

Notes

Do not rush caramelizing the onions; low and slow is key for maximum flavor. Avoid overmixing the meatball mixture to keep them tender. For best melting, shred cheese from a block rather than using pre-shredded. Serve over mashed potatoes, egg noodles, or with crusty bread to soak up the sauce.

Nutrition

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