Description
This French Onion Meatball Skillet is your favorite French onion soup – updated! Made with perfectly juicy, cheese-filled turkey meatballs, caramelized onions, and melted Gruyère cheese, this unforgettable main dish is perfect with fresh bread or creamy mashed potatoes.
Ingredients
- 2 pounds ground chicken (or turkey)
- 1/2 onion (minced)
- 1/2 cup Gruyère cheese (shredded)
- 1/2 cup mozzarella cheese (shredded)
- 1/3 cup bread crumbs
- 5 cloves garlic (minced)
- 2 large eggs (beaten)
- 1 teaspoon fresh thyme (chopped)
- 1.5 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
- 4 large yellow onions (thinly sliced)
- 1 teaspoon kosher salt (plus more to taste)
- 3 tablespoon butter
- 4 cloves garlic (minced)
- 1/2 cup beef broth (as a substitute for wine/sherry)
- 2 cups low-sodium beef broth
- 1 teaspoon fresh thyme (minced)
- black pepper (to taste)
- 2 cups Gruyère cheese (shredded)
Instructions
- Preheat: Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Mix Meatballs: In a large bowl mix together all of the ingredients for the meatballs (the ground chicken, onion, cheeses, bread crumbs, garlic, eggs, thyme, salt, and black pepper) until fully combined.
- Bake Meatballs: Shape into approximately 32 meatballs, then place on your prepared baking sheet. Bake until golden and fully cooked, approximately 20 minutes, or until the internal temperature registers 160 degrees F. Remove from the oven and set aside.
- Sauté Onions: Heat the olive oil in a large skillet or Dutch oven set over medium heat. Add the onions and mix well to coat in oil. Allow the onions to cook, stirring occasionally, for 5-10 minutes.
- Caramelize: Add the salt and butter. Continue to cook, stirring as needed to prevent burning, until the onions are very soft and golden-brown.
- Prepare Sauce: Add the garlic and continue to cook for 1 minute. Then add the 1/2 cup beef broth, scraping up any bits that may be stuck on the bottom of the pan. Add the remaining 2 cups beef broth, fresh thyme, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook until slightly thickened, 5 minutes.
- Combine: Add the cooked meatballs to the skillet and sprinkle with the shredded Gruyère cheese. Cover with a lid and cook until the meatballs are warmed through and the cheese is melted approximately 5-10 minutes.
- Serve: Garnish with fresh thyme, if desired, and serve warm with fresh bread or creamy mashed potatoes.
Notes
Caramelizing onions is a slow process; allow 30-45 minutes for best results. Extra meatballs can be frozen. For a bubbly golden top, you can place the oven-safe skillet under a broiler for 1-2 minutes. Substitute regular bread crumbs with gluten-free variety for a gluten-free version.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 513 kcal
- Sugar: 4 g
- Sodium: 1181 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 206 mg