French Onion Meatballs
Recipe for French Onion Meatballs, as created by Joel Mozersky of Joel Mozersky Design and friend of Meredith Walker
  • Onion Mixture:
  • 4 sweet white onions, halved, and sliced very thin
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups chicken stock
  • 1½ teaspoons fresh thyme
  • ½ bottle white wine - I used chardonnay
  • Meatballs:
  • 2 pounds ground chicken (breast or thighs or both)
  • ¼ cup grated parmesan cheese
  • 3 cloves crushed garlic
  • 1 handful of basil, minced
  • 2 eggs
  • 1 handful of chopped garlic chives
  • salt and pepper to taste
  • olive oil for frying
  • Topping:
  • ¾ cup Comte cheese
  • ¾ cup Gruyere cheese
  • ¼ cup Parmesan cheese
  • garlic chives
  • Sourdough bread
  1. Chop the onions very thin. Put the butter and oil in a stock pot on medium low heat. Add the onions and thyme, and cook them down until translucent, about 10 minutes. Add the wine and cook for 10 more minutes. Add the chicken stock, and let simmer on low until the liquid concentrates- about 20 minutes to 3 hours- the longer it simmers, the better it gets. You want it to be a somewhat thick soup consistency.
  2. While the soup is cooking down, combine all of the meatball ingredients in a bowl. Then form the meat into meatballs, a little larger than a golf ball. They might be a little wet, but they should stick together well enough to form. Heat some olive oil in a cast iron skillet on medium-high heat. Fry the meatballs on all sides until they have crispy edges and are cooked through- about 5 minutes per side. When they are cooked, but them in the pot with the onions and let them simmer for about 5 minutes.
  3. Transfer about half of the contents of the pot with the meatballs into a casserole dish. There should be liquid underneath and between the meatballs, and the onions as well.
  4. Cut up slices of sourdough bread. Grill or toast bread with a little olive oil on it. Put it on top of the meatballs. Then top with the cheeses and garlic chives.
  5. Broil until the cheese melts, serve in shallow bowls with crusty bread.
  6. Serve the rest of the soup on the side
Recipe by This Week for Dinner at