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Easy French Onion Meatballs with Gravy

A delicious dish that combines meatballs and French onion soup, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Gravy
  • 2 onions 2 onions (sliced very thin) Slice very thin for better caramelization.
  • 1/4 cup 1/4 cup butter Unsalted butter recommended.
  • 1 tsp 1 tsp salt (divided) Half for onions, half for meatballs.
  • 1/4 cup 1/4 cup gluten-free 1:1 flour For thickening the gravy.
  • 2 cups 2 cups beef broth Can use low sodium.
  • 1.5 tbsp 1.5 tbsp gluten-free Worcestershire sauce
  • 1/2 tsp 1/2 tsp dried thyme
  • 3/4 cup 3/4 cup Gruyère cheese (shredded) For topping.
For the Meatballs
  • 1 lb 1 lb ground beef Can substitute with ground turkey or chicken.
  • 1/4 cup 1/4 cup gluten-free 1:1 flour
  • 1 ea 1 egg
  • 1/2 tsp 1/2 tsp salt
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp dried thyme
  • 1 tbsp 1 tbsp gluten-free Worcestershire sauce

Method
 

Preparation
  1. Preheat the oven to 400°F (205°C).
  2. In a large oven-safe skillet, melt the butter. Add the sliced onions and 1/2 tsp salt. Cook over medium heat, stirring occasionally for about 30-35 minutes until the onions are browned and caramelized.
  3. While the onions cook, prepare the meatballs. Line a baking sheet with parchment paper. In a bowl, combine the ground beef, 1/4 cup gluten-free flour, egg, 1/2 tsp salt, garlic powder, onion powder, dried thyme, and Worcestershire sauce. Mix well using your hands.
  4. Form the mixture into 12 meatballs, about 1.5 inches wide.
Cooking
  1. Bake the meatballs for 20 minutes.
  2. When the onions are caramelized, sprinkle 1/4 cup gluten-free flour on top and stir until the onions are coated.
  3. Pour in the beef broth while stirring the mixture. Add Worcestershire sauce, the remaining 1/2 tsp salt, and thyme. Stir over medium heat for 3-5 minutes until the gravy is thickened and bubbling.
  4. Add the cooked meatballs to the pan and sprinkle the shredded Gruyère cheese on top.
  5. Bake in the oven at 425°F (220°C) for 10 minutes or until the cheese is melted and starting to brown.

Notes

Serve the meatballs hot, topped with the rich gravy and melted Gruyère cheese. They go great over mashed potatoes, rice, or even pasta. Add a side of steamed vegetables or a fresh salad for a complete meal.