Cheesy French Onion Meatballs

French onion meatballs are inspired by the iconic soup, complete with caramelized onions and gooey Gruyère cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Air fry the frozen meatballs by spreading them evenly in the basket and baking for 10 minutes at 400 F. Shake halfway through to help rotate and cook them evenly. Cook 1-2 additional minutes for a crispier outside.

Step 2

Cut each onion in half and then slice each half into thin strips to create short onion strings from the layers.

Step 3

Melt 2 tablespoons unsalted butter in a large cast iron skillet over medium heat. Add the onions, thyme, kosher salt, and black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden-brown, 25 to 30 minutes.

Step 4

Sprinkle 2 tablespoons all-purpose flour over the onions and stir until the flour is completely incorporated and leaves a film on the bottom of the skillet and begins to brown, about 1 minute.

Step 5

Add 1/4 cup dry white wine and scrape up any browned bits on the bottom of the skillet. Continue to stir until the wine is evaporated, about 30 seconds.

Step 6

Add 1 (14.5-ounce) can beef broth and whisk to combine. Increase the heat back to medium if it was lowered while cooking the onions. Bring to a boil and cook until the sauce thickens enough to coat the back of a spoon, 6 to 8 minutes.

Step 7

Remove the onion pan from the heat. Add the balsamic vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed.

Step 8

Remove the meatballs from the fryer. Using tongs or a slotted spoon, transfer the meatballs to the sauce. Gently stir to coat the meatballs in the sauce, then spread into an even layer. Sprinkle with the Gruyère or Swiss cheese.

Step 9

Transfer the skillet to the upper rack of your oven and broil until the cheese is melted, bubbly, and browned in spots, about 3-4 minutes. Garnish with parsley or thyme leaves and serve with mashed potatoes, crusty bread, or garden salad if desired.

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