Best French Onion Soup Au Gratin Stuffed Meatballs Recipes

FRENCH ONION SOUP AU GRATIN STUFFED MEATBALLS RECIPE - (4.4/5)

French Onion Soup au Gratin Stuffed Meatballs Recipe - (4.4/5) image

Provided by Karenna

Number Of Ingredients 23

Ingredients

For the onions:
1 Tablespoon olive oil
2 onions, halved and thinly sliced
1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup beef broth
1/4 cup red wine (I used Gallo Family Pinot Noir)
For the meatballs:
1 1/2 lbs ground beef
1/4 cup bread crumbs or ground oats (gluten free, if needed)
1 Tablespoon minced fresh parsley
1 teaspoon pepper
1 teaspoon kosher salt
1 egg
8 oz mozzarella cheese (about 1-2 oz into sixteen approximately half-inch cubes, to stuff the meatballs, the remainder shredded)
1/2 Tablespoon olive oil
Fresh chopped parsley for garnish, optional
For the sauce:
1 3/4 cup beef broth
1/4 cup red wine (I used Gallo Family Pinot Noir)
2 Tablespoons cornstarch
salt & pepper, to taste

Steps:

1.In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized. 2.Add the thyme, salt, water, bouillon, and wine. Cook over medium heat until reduced by half. Let cool. 3.Combine the milk soaked bread, ½ cup panko, parsley, pepper, salt, and egg in a bowl and mix together until everything is a happy gloopy mess. Mix in the ground beef with your hands until the gloopy mess is evenly distributed into the meat. If necessary to make the meat formable, mix in additional ¼ cup of panko. 4.Grab a small handful of the meat and flatten in your palm. Add some cheese and onions, and fold meat over and around it, sealing the edges as best as you can. This is a messy process. Repeat until all meat has been stuffed. 5.In a large nonstick skillet, heat canola oil over medium high heat. Brown meatballs on all sides. Remove to an oven safe dish when browned. Don't worry about these cooking all the way through. They will finish cooking in the oven. 6.Make sauce by combining all ingredients in a saucepan, and simmering for 10 minutes. Pour over meatballs, and top the meatballs with any extra onions, with the shredded mozzarella cheese, and any extra provolone you didn't use to stuff the meatballs. 7.Bake at 350 for 30 minutes, Remove, top with fresh chopped parsley, and serve with mashed potatoes.

FRENCH ONION SOUP WITH MEATBALLS

French Onion Soup with Meatballs image

I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall-it's comfort food for the soul. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories Lunch

Time 8h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs
2 large sweet onions, sliced
2 garlic cloves, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups beef broth
1 bottle (12 ounces) pale ale or additional beef broth
18 slices French bread baguette (1/4 inch thick)
12 slices Muenster or cheddar cheese

Steps:

In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours., Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.

Nutrition Facts : Calories 403 calories, Fat 26g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1760mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.