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French Onion Soup Meatballs

French Onion Soup MeatballsFrench onion soup meatballs = the best combination ever. This sauce is SO GOOD… it’s really hard to resist grabbing a spoon and slurping all of it up… it makes these meatballs so flavorful. Of all the meatball recipes I’ve made, these might win. Rich, caramelized onions add so much flavor to any dish, and this one is no exception. I’ve become quite good at cooking perfectly caramelized onions at this point. I’m kinda weird and find it pretty entertaining to watch those onions completely change form.

The hot, melted cheese with a sprinkling of fresh parsley is the perfect way to top this dish off. I’ve even seen these meatballs served on mashed potatoes before- give it a go, why not! They’d be great on a fresh sub roll too… ahh. Or simply by themselves. Grab a toothpick and let guests go to town on a French Onion Soup Meatball appetizer. Sounds good to me.

This was my first time using Better than Bouillon for the broth. I was SOO impressed, I say it’s definitely worth picking some up. Of course, beef broth would work too.

What is your favorite way to eat meatballs?

In a sub? On a stick? With pasta? On potatoes? With ketchup? (Is that weird?)

 Oh yeahhhhhhh….

French Onion Soup Meatballs

mmmmmm.. cheeeeeesy……

French Onion Soup Meatball

French Onion Soup Meatballs

5 from 2 ratings
These meatballs are doused in rich caramelized onion sauce and topped with hot, melted cheese. They'll be the best meatballs you've ever had


Caramelized Onions:

  • 1 very large yellow onion, sliced into thin strings
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup beef broth
  • 1/4 cup cabernet wine, Can sub Merlot


  • 1.5 pounds ground beef
  • 1 slice white bread soaked in milk
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon parsley
  • Light sprinkle of salt/pepper
  • 1 large egg
  • 4 thin slices provolone or mozzarella cheese, grated cheese is okay too


  • 2 cups water
  • 1 packet beefy onion dry soup mix, from a 2.2 oz. box
  • 1/2 teaspoon chicken "Better than Boullion", optional
  • 1/4 cup cabernet wine
  • 2 tablespoons cornstarch


  • In a large pot, caramelize the onions.
  • Add the thyme, salt, bullion/water, and wine. Cook on medium heat for about 20 minutes.
  • In a large bowl, mix together the milk soaked, bread, panko, parsley, salt/pepper, and egg in a bowl until well combined.
  • Add the meat and mix thoroughly with your hands. Roll into small meatballs and add to the pan with the onions, brown on each side, reduce heat if they're cooking too fast and add additional oil if necessary.
  • Preheat oven to 370 degrees.
  • Prepare the sauce by combining all of the ingredients and heating in a saucepan for 10 minutes. (I let the meatballs soak in this sauce overnight before cooking them in the oven, this can enrich the flavor)
  • Place the meatballs, onion mixture, and sauce in a baking dish or cast iron skillet. Top with provolone or mozzarella cheese and cook for 20 minutes, (check on it after 15.) Once cheese is hot and bubbly, remove, and top with thyme or parsley.
  • Prepare to be amazed 🙂


Calories: 129kcal, Carbohydrates: 3g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 332mg, Potassium: 107mg, Vitamin A: 105IU, Vitamin C: 0.4mg, Calcium: 49mg, Iron: 0.7mg
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14 comments on “French Onion Soup Meatballs”

  1. Making this for the first time and I’ve searched everywhere for your preferred method of caramelizing onions. I’ve not caramelized onions before and the recipe just states – caramelize onions. There was a comment posted about a caramelized onion tutorial but didn’t find that either. I will appreciate any advice. BTW, I really enjoyed your Ranch Chicken recipe 😊

  2. Can you add mushrooms to this recipe?

    • You sure can! My preferred method would be to sauté them in some butter on the side and then stir them in at the end. This will ensure that they release some of the water, concentrate their flavor, and give them a nice golden color.

  3. Tried these meatballs as my husband was craving onion meatballs that his mother used to make. Took a chance on this recipe and it was a hit with my adult kids and husband. Will definitely make again and will definitely try more recipes from the Cozy Cook! Thank you!!

  4. I made this on Saturday for the Superbowl on Sunday. I made the meatballs and sauce put them in a to go container and took them to my friends house the next day. I used a pyrex and put them in the oven to reheat and melt the cheese and used a warming tray on the buffet table. Everyone loved them!! When people asked for the recipe I directed them here! Thanks Stephanie!!

    • Hey Fae!! I’m SO happy you loved this recipe! It’s been a while since I’ve made these, I need to get to it, I KNOW how flavorful they are! Thank you for sharing your make-ahead method too! (I just got a warming tray for Christmas too, I’m psyched!) Thank you again Fae!! -Stephanie

  5. These meatballs, soaked in all that cheesy and brothy goodness looks ridiculously good!! I can just imagine dunking some bread into that deliciousness! Yummm!! And I love your tutorial on caramelized onions…really good and amusing too.

    • Thank you Thao!! I KNOW exactly what you mean about dipping bread into it, I actually put bread in the oven but got so excited about digging into the meatballs that I forgot about it, OOPS. Next time! 😉

  6. Wow! Your meatballs look amazing! Thanks for linking to me!

    • Thank YOU for the amazing recipe, it is SO good and I’m going to use some of these ingredients to perfect my French Onion soup recipe as well! 🙂 Delish!!

  7. Omg this looks amaazzzinnnggg! You are the meatball queen!!

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