Ingredients
- Ground beef: 1 pound
- Yellow onions, thinly sliced: 3 large
- Bread crumbs: 1/2 cup
- Grated Parmesan cheese: 1/4 cup
- Egg: 1 large
- Beef broth: 4 cups
- Worcestershire sauce: 2 tablespoons
- Fresh thyme sprigs: 3
Instructions
- Step 1: In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, and egg. Mix gently with your hands until just combined. Do not overmix. Form mixture into approximately 1-inch meatballs.
- Step 2: Heat a large Dutch oven or pot over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized, about 30-40 minutes. The onions should be a rich, golden brown color. Add Worcestershire sauce to the onions during the last 5 minutes of cooking.
- Step 3: Add beef broth to the caramelized onions. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Step 4: Gently drop the meatballs into the simmering broth. Add fresh thyme sprigs.
- Step 5: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Step 6: Serve hot, garnished with additional Parmesan cheese and fresh thyme, if desired.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the meatballs in a saucepan over medium-low heat, adding a splash of beef broth if needed to maintain moisture.
- Serve these savory meatballs over creamy mashed potatoes or toasted baguette slices for a hearty and satisfying meal.
- Don't rush the caramelization of the onions—that deep, rich flavor is the key to achieving the classic French onion soup taste in this meatball dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American