When paired with quality convenience products, the intensely savory and satisfying flavors of French onion soup result in this easy and cozy winter meal.
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
- In a 12-inch cast-iron skillet or braiser, melt butter with olive oil over medium-low heat.
- 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.
- Preheat oven to broil.
- Stir in meatballs; cover and cook for 5 minutes. Sprinkle cheese onto meatballs.
- 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.