More and more, I see bloggers who show food-sloppy pictures. So here’s mine!
As I write this, looking at that picture, I’m laughing. What a messy casserole! I could have tried to clean it up before taking the picture, but oh well. It is what it is. I’m also laughing at myself – – – when I make something that is wildly delicious, the next day my fingers are just itching to get to my keyboard to start writing up a post. This is one of those kind of posts. After checking my email and doing my online jigsaw puzzle to wake up my brain, I was right into it, correcting the recipe with the changes I made, preparing the photos and beginning to write the story.
My neighbor, who is still doing a lot of my grocery shopping for me, bought sweet onions (instead of regular yellow ones). Afterwards, I gave her a little lesson in onions (she’s not much of a cook – she COOKS, but not because she likes to – because she has to feed her family of 4). She had never heard of sweet onions – so I gave her a quick lesson about them. I should give her a link to the blog post I did some years ago after my friends Tom and Joan gifted me with a passel of Texas Noonday sweet onions. And, last week she went to Costco (for herself, but also for me) and I had her buy a 3-pack of the ground beef. I froze two, and left one the frig. So, here I was with ground beef and sweet onions (you know, of course, that sweet onions don’t last as long in your pantry as regular onions – they have more moisture/water in them, so they tend to spoil much sooner). I searched my recipe database, and up popped this recipe that I hadn’t tried yet.
And what a winner of a recipe it is. I’ll be making this again. I think next time I’ll try it with ground turkey, just to make it a bit healthier. First you have to slice 2 big sweet onions (cut in half first, then sliced) and they sweat away with some EVOO until they’ve caramelized. That takes awhile – especially with the sweet onions. When they get to the end of caramelizing you add in a little solution of beef broth and red wine and sweat that off too.
Then you make the meatballs. First you mix some of the usual kinds of ingredients. A cube of mozzarella cheese is put into the center of each meatball. Not a very big piece as lots of the cheese oozes out during cooking. Then you brown the meatballs.
Meanwhile, the onions are put into bottom of a casserole dish (or you can make this in a frying pan that’s suitable for going into the oven, that’ll save one more dish from dishwashing). The meatballs go in on top. Then you make a cornstarch-thickened mixture with broth and more red wine and that cooks in the residual fat left in the frying pan. Once thickened, that’s poured over the top of the meatballs.
Into the oven they go for about 15-20 minutes, then you take them out and add the cheese on top and back into the oven they go for another 15-20 minutes, and they’re done.
There’s a picture of the casserole (the second one I made that I gave to my neighbor) ready for the second baking with the cheese on top.
Once the casserole is done, I suggest you take it out of the oven and let it sit for about 4-5 minutes. It’s really hot, and that cheese will, for sure, burn the roof of your mouth.
I probably should have had just three meatballs. I splurged and had four. And oh, were they ever good. There really isn’t “soup” as you might think – there are delicious red-winey-onions on the bottom, then the meatballs, crispy with the golden brown cheese. This could be served on a bed of rice, cauliflower rice (buttered), some mashed potatoes, mashed cauliflower too, or some noodles? Or a bed of buttered garlic spinach.
What’s GOOD: everything about this was delicious. The onions have great flavor, especially with the little bit of red wine added, then the sauce too, which has broth and red wine in it. The beef was tasty, especially if you had a bit of cheese and onion with every bite. I almost licked the bowl.
What’s NOT: well, this does take a bit of time to make. If you have some extra hands in the kitchen to do the meatballs, that would be a great help. It probably took about an hour and 20 minutes or so to do it all, altogether, including the 30 minute baking time. The onions take a long time – you could easily do those ahead, as that would save a lot of time.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Meatballs French Onion Soup au Gratin Style
Recipe By: Tweaked slightly from Cupcakes and Kale Chips blog
Serving Size: 8
ONIONS:
1 tablespoon EVOO
2 large sweet onions — halved and thinly sliced
1 tablespoon fresh thyme — or 1 tsp dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup beef broth
1/4 cup red wine
MEATBALLS:
1 3/4 pounds ground beef — or could use ground turkey
1/4 cup bread crumbs — or panko, or gluten free, if needed, or oatmeal
1 tablespoon minced fresh parsley
3/4 teaspoon pepper
1 teaspoon kosher salt
1 large egg
8 ounces mozzarella cheese — about 2 ounces of it cut into half-inch cubes, the remainder shredded for the topping
1/2 tablespoon EVOO
Fresh chopped parsley for garnish — optional
SAUCE:
1 3/4 cup beef broth
1/4 cup red wine
2 tablespoons cornstarch
salt and pepper to taste (may not be needed)
1. ONIONS: the onions: Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. If using sweet onions it will take 30-40 minutes. Add thyme, sauté for minute or two, then add the wine and beef broth. Reduce until very little liquid remains. Pour into a casserole dish large enough to hold all of the meatballs. Set aside.
2. MEATBALLS: Combine all ingredients except the cheese in a large bowl, and gently combine with your hands. Divide the meat mixture into 16-18 equal pieces. Take one piece of the meat mixture and flatten slightly into a patty. Place one cube of cheese in the center of the patty and wrap the meatball around the cheese, sealing as best you can. Roll the meatball beween your two palms to make it more round. Repeat with the remaining meat and cheese cubes.
3. Preheat oven to 375°F.
4. Heat the oil in a skillet over medium high heat. Add the meatballs and brown on all sides. Place meatballs in casserole on top of the onions.
5. SAUCE: Whisk together the sauce ingredients and pour into the skillet you used for the meatballs (that has some residual fat in it). Heat mixture, stirring frequently, until thickened. Taste for seasonings – it may not need any additional. Pour over the meatballs. Bake for 15-20 minutes.
6. Remove from oven and sprinkle the shredded cheese over the meatballs and return to the oven for another 15-20 minutes, or until cooked through. The cheese may be golden brown in places (perfect). If not, turn on broiler for 2-3 minutes, or until the cheese is browned and bubbly. Garnish with fresh parsley, if desired. Serve over rice, cauliflower rice, noodles, mashed potatoes, or sauteed spinach with butter.

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