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French Onion Soup With Meatballs

This rich and savory French Onion Soup gets a hearty twist with the addition of savory meatballs. The dish combines caramelized onions, a flavorful broth, and tender meatballs, topped with melted cheese and served with crusty bread for a comforting meal.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine French

Servings 4 People

Calories 420 kcal

Equipment

1 large pot or Dutch oven
1 wooden spoon
1 baking sheet
1 oven-safe bowls or crocks
1 whisk

Ingredients

4 large onions, thinly sliced
4 tablespoons unsalted butter
6 cups beef broth
1 teaspoon dried thyme
1 tablespoon balsamic vinegar
to taste salt
to taste pepper
1 cup grated Gruyère cheese
8 ounces ground beef
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg beaten
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
4 slices crusty baguette

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 25-30 minutes until the onions are caramelized and golden brown.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the beef broth and add the dried thyme, balsamic vinegar, salt, and pepper. Bring to a simmer and let it cook for 10 minutes.
While the soup simmers, prepare the meatballs. In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, Worcestershire sauce, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs (about 1 inch in diameter).
Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet and bake for 15-20 minutes, or until browned and cooked through.
Once the meatballs are cooked, add them to the soup and let them simmer for an additional 5-10 minutes.
To serve, ladle the soup into oven-safe bowls or crocks. Top each serving with a slice of baguette and sprinkle generously with Gruyère cheese.
Place the bowls on a baking sheet and broil in the oven for 2-3 minutes until the cheese is bubbly and golden brown. Be careful not to burn the cheese.
Carefully remove the bowls from the oven and serve hot.