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French Onion Meatballs

French onion meatballs with tender browned meatballs simmered in a caramelized onion broth, then finished with a gooey Gruyère–provolone cheese crust. The onions cook low and slow until deeply golden, creating a rich sauce you can spoon over each serving.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For meatballs:
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp Salt and pepper
For French onion sauce:
  • 3 large onions, thinly sliced
  • 4 tbsp butter
  • 0.5 cup dry white wine or beef broth
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tbsp fresh thyme
  • 2 cup Gruyere or provolone, shredded

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and Salt and pepper until evenly combined. Roll into 1.5-inch balls.
  2. Heat 2 tablespoons of butter in a skillet over medium-high heat until it foams, then brown the meatballs on all sides. Transfer browned meatballs to a plate.
Caramelize onions and simmer
  1. In the same skillet, add the remaining 2 tablespoons butter and cook the onions over medium-low heat, stirring often, for 30-35 minutes until deeply caramelized. Keep the heat low so the onions turn golden instead of burning.
  2. Pour in dry white wine (or beef broth) to deglaze, scraping up browned bits from the skillet. Cook for 1-2 minutes until the liquid slightly reduces.
  3. Add beef broth, Worcestershire, and fresh thyme to the skillet and bring to a gentle simmer. Simmer uncovered for 5 minutes to meld flavors.
  4. Return the meatballs to the onion sauce and simmer for 15 minutes, turning once halfway through, until cooked through. The sauce should cling lightly to the meatballs.
Broil the cheese crust
  1. If your skillet is not oven-safe, transfer the meatballs and sauce to a baking dish. Scatter Gruyere or provolone over everything in an even layer.
  2. Broil for 3-4 minutes until the cheese is golden and bubbly, watching closely to prevent scorching. Serve immediately while the crust is hot and melty.

Notes

Pro tip: caramelize the onions slowly (medium-low, 30-35 minutes) and avoid rushing so you get a sweet, deep broth for spooning. Store leftovers in the refrigerator up to 4 days; reheat gently until hot. Freeze meatballs (sauce included) up to 2 months, then thaw in the fridge and reheat. For a lighter option, use 90% lean ground beef to reduce calories while keeping the same savory flavor.