French Onion Meatballs
Makes 4-6 Servings
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cups (¼-inch-thick) sliced onions (about 2 large)
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 cups low-sodium beef broth
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (20-ounce) package frozen beef meatballs, thawed
  • 1 cup shredded Gruyère cheese
  • 1 (24-ounce) container prepared mashed potatoes, heated according to package directions
  • Garnish: fresh thyme
  1. In a 12-inch cast-iron skillet or braiser, melt butter with olive oil over medium-low heat.
  2. Add onions and garlic; cook, stirring occasionally, until softened and lightly browned, about 25 minutes. Stir in flour; cook, stirring occasionally, for 5 minutes. Stir in broth, thyme, salt, and pepper; bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes.
  3. Preheat oven to broil.
  4. Stir in meatballs; cover and cook for 5 minutes. Sprinkle cheese onto meatballs.
  5. Broil 6 inches from heat until cheese is melted and lightly browned, 3 to 5 minutes. Serve with mashed potatoes. Garnish with thyme, if desired.
Recipe by Southern Cast Iron at