French Onion Soup With Meatballs
This delightful fusion recipe combines the classic flavors of French Onion Soup with hearty meatballs, creating a comforting and satisfying dish perfect for any occasion.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Knife and cutting board
- 1 Baking sheet
- 1 Oven for meatballs
- 1 Ladle
- 1 Cheese grater (optional)
Ingredients
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 cup dry white wine
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 leaves bay leaves
- to taste salt and pepper
- 8 slices French baguette
- 2 cups shredded Gruyère cheese or Swiss cheese
- 1 pound ground beef
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 number egg
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste salt and pepper for meatballs
Instructions
- Preheat the oven to 400°F (200°C) for the meatballs.
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes until they are caramelized and golden brown.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the beef broth and white wine, and add the thyme and bay leaves. Bring the soup to a gentle simmer and let it cook for about 15 minutes. Season with salt and pepper to taste.
- While the soup simmers, prepare the meatballs. In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet. Bake in the preheated oven for 15-20 minutes until cooked through and browned.
- Remove the bay leaves from the soup. Once the meatballs are done, gently add them into the soup and let them simmer for another 5 minutes to absorb the flavors.
- Toast the slices of French baguette until golden brown.
- To serve, ladle the soup into bowls, top each with a slice of baguette, and sprinkle generously with shredded cheese. If desired, place under the broiler for a minute to melt the cheese.
Notes
Feel free to adjust the level of seasoning to your preference.
You can use chicken or vegetable broth for a different flavor profile.
This dish pairs wonderfully with a crisp green salad or a glass of wine.