hit tracker

Quick French Onion Meatballs

by

Name: Quick French Onion Meatballs
Total Time: 1 hour
Active Time: 25 minutes
Difficulty: Easy
Servings: 4-5 (makes about 20 meatballs)

Imagine the deep, savory-sweet soul of French onion soup—caramelized onions, rich beef broth, and melted Gruyère cheese—transformed into a hearty, comforting main dish. These Quick French Onion Meatballs deliver exactly that. By using a clever blend of French onion soup mix and a fast caramelized onion method, this recipe captures the classic flavor profile in a fraction of the time. Juicy, herb-flecked meatballs are simmered in a luxurious gravy, then topped with bubbling, golden cheese and served over mashed potatoes or crusty bread to soak up every last drop. It’s a one-pan wonder that feels decadent and deeply satisfying, perfect for a cozy weeknight dinner that impresses.

Ingredients

For the Meatballs:

  • 1 ½ pounds (680g) lean ground beef (85/15 or 90/10)

  • ½ cup panko breadcrumbs

  • 1 large egg

  • 1 (1-ounce) packet dry French onion soup mix (such as Lipton)

  • 2 tablespoons finely chopped fresh parsley

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon black pepper

For the Onion Gravy:

  • 2 tablespoons unsalted butter

  • 1 large yellow onion, thinly sliced

  • 1 teaspoon granulated sugar (to aid caramelization)

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 2 cups low-sodium beef broth

  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

  • 1 tablespoon Worcestershire sauce

  • ¼ cup dry sherry, dry white wine, or additional beef broth (optional, but recommended)

For Topping & Serving:

  • 1 ½ cups shredded Gruyère cheese (or Swiss, or a blend)

  • Chopped fresh parsley or chives, for garnish

  • For serving: Creamy mashed potatoes, buttered egg noodles, or thick slices of toasted crusty bread

Equipment

  • Large, oven-safe skillet (like cast iron or stainless steel)

  • Medium mixing bowl

  • Whisk

  • Box grater (for cheese, if needed)

  • Tablespoon cookie scoop (optional, for even meatballs)

Instructions

Part 1: Prepare & Brown the Meatballs (20 minutes)

Building flavor from the very first step.

  1. Make the Meatball Mixture: In a medium bowl, combine the ground beef, panko, egg, the entire packet of French onion soup mix, parsley, 1 teaspoon Worcestershire sauce, and black pepper. Use your hands to mix gently but thoroughly until just combined. Avoid overmixing, which can lead to tough meatballs.

  2. Form & Brown: Shape the mixture into 1 ½-inch meatballs (about 20 total). Heat the large oven-safe skillet over medium-high heat. Add 1 tablespoon of oil or a light coating of cooking spray. Working in batches to avoid crowding, brown the meatballs on all sides, about 2-3 minutes per side. They do not need to be cooked through. Transfer the browned meatballs to a clean plate. They will finish cooking in the gravy.

Part 2: Create the Quick-Caramelized Onion Gravy (15 minutes)

This is where the magic happens, building layers of flavor in one pan.

  1. Caramelize the Onions: Reduce the skillet heat to medium. Add the butter. Once melted, add the thinly sliced onions and sprinkle with the teaspoon of sugar and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes. Let the onions sit for a minute at a time to develop a golden-brown color. You want them deeply softened and caramelized, not just translucent.

  2. Build the Roux: Add the minced garlic to the onions and cook for 1 minute until fragrant. Sprinkle the flour evenly over the onion mixture. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste and create a golden roux.

  3. Deglaze & Simmer: Slowly pour in the beef broth while whisking constantly to avoid lumps. Add the thyme, 1 tablespoon of Worcestershire sauce, and the sherry or wine (if using). Scrape up any delicious browned bits (fond) from the bottom of the pan. Bring the gravy to a simmer and let it thicken for 2-3 minutes. Taste and adjust seasoning (be careful with salt, as the soup mix and broth are already seasoned).

Part 3: Simmer, Top & Broil (15 minutes)

Finishing the dish with a show-stopping cheesy lid.

  1. Combine & Simmer: Carefully nestle the browned meatballs back into the skillet, submerging them in the onion gravy. Reduce heat to low, cover the skillet (use foil if you don’t have a lid), and simmer gently for 10-12 minutes, until the meatballs are cooked through (internal temperature of 165°F / 74°C).

  2. Cheese & Broil: While the meatballs simmer, preheat your oven’s broiler to high. Once meatballs are cooked, remove the lid and sprinkle the shredded Gruyère cheese evenly over the top. Transfer the skillet to the oven, about 6 inches from the broiler element. Broil for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and spotted with golden brown.

  3. Rest & Garnish: Carefully remove the skillet from the oven (the handle will be very hot!). Let it rest for 3-5 minutes. Garnish with chopped fresh parsley or chives.

Chef’s Notes & Tips

  • The Soup Mix Secret: The dry soup mix is the ultimate flavor shortcut, providing concentrated onion, beef, and herb notes. It seasons the meatballs and enriches the gravy.

  • Skillet Safety: Ensure your skillet handle is oven-safe to at least 400°F (200°C). If it’s not, simply transfer the meatballs and gravy to a lightly greased baking dish before adding the cheese and broiling.

  • Meatball Texture: For extra tender meatballs, soak the panko breadcrumbs in 2 tablespoons of milk for 5 minutes before adding to the meat mixture.

  • Make it a Meal: Serving over a starch is essential. Creamy mashed potatoes are classic, but buttered egg noodles, rice, or even a slice of toasted, garlic-rubbed sourdough to soak up the gravy are perfect.

  • Make Ahead & Storage: The meatball mixture can be made and shaped a day ahead. The entire dish can be assembled (through step 3.1) and refrigerated, then baked covered at 375°F (190°C) for 25 minutes, before topping with cheese and broiling.

Nutrition Information (Per Serving, based on 5 servings, meatballs and gravy only)

  • Calories: ~480 kcal

  • Total Fat: 28g

    • Saturated Fat: 14g

  • Cholesterol: 155mg

  • Sodium: ~950mg

  • Total Carbohydrates: 18g

    • Dietary Fiber: 1g

    • Sugars: 5g

  • Protein: 38g

*Note: Nutritional information is an estimate. Sodium levels are heavily influenced by the specific brands of soup mix and beef broth used; opting for low-sodium versions of both can significantly reduce this. The majority of the fat comes from the ground beef, butter, and cheese. For a lighter version, you can use ground turkey (93/7), reduce the cheese to 1 cup, and use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead of a flour roux to thicken the gravy. The richness is integral to the comforting, French onion soup-inspired experience.*

Leave a Comment