This dish takes about an hour start to finish, but it’s worth it to get the onions caramelized.  If you don’t like mushrooms, leave them out.


French Onion Meatballs (adapted from Half Baked Harvest)


1 pound lean ground beef

½ cup bread crumbs

1 egg, beaten

4 tablespoons (half a stick) butter

3 large yellow onions, thinly sliced

3/4 cup dry white wine

3 cloves garlic, chopped

2 cups mushrooms, sliced

1  tablespoon fresh thyme leaves

1 tablespoon chopped fresh sage

1 teaspoon salt

½ teaspoon pepper 

2 1/2 cups beef stock 

1/4 cup cream

half a baguette, sliced 

1 cup shredded Swiss cheese


Preheat oven to 450°. 


In a bowl, combine ground beef, bread crumbs, egg, and salt and pepper to taste.  Roll into small meatballs and bake on a sheet pan at 450° for 15 minutes. 


Meanwhile, cook together butter and onions in a large dutch oven over medium high heat, stirring occasionally for 10 minutes.  After 10 minutes, add the wine and continue cooking and stirring until the onions are dark brown, 20-30 minutes. 


Add the garlic, mushrooms, thyme, sage, 1 teaspoon salt, and ½ teaspoon pepper to the onions. Cook together for 5 minutes then add the chicken stock and meatballs, increase heat to high, and simmer for 10 minutes.  Stir in the cream. 


Arrange bread on a sheet pan and pop in the oven for about 5 minutes, or until bread is crispy.


Switch oven to broil.  Top the meatballs with the bread and then with Swiss cheese.  Broil until bubbly, about 3 minutes.