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French Onion Meatball Skillet

French Onion Meatball Skillet with deeply caramelized onions simmered into a savory broth, then finished by broiling Gruyere until golden and bubbly. Juicy, browned meatballs nestle into the onion sauce for a rich skillet-style dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1 lb ground beef
  • 0.25 cup breadcrumbs
  • 1 egg
  • 1 tbsp Worcestershire
  • 1 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
For French onion base
  • 3 onions large, thinly sliced
  • 4 tbsp butter
  • 2 clove garlic minced
  • 0.5 cup dry white wine
  • 1.5 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tbsp fresh thyme
  • 2 cup Gruyere shredded
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make and brown the meatballs
  1. In a large bowl, mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, salt, and pepper until just combined. Roll into evenly sized meatballs.
  2. Heat butter in an oven-safe cast iron skillet over medium-high heat, then brown the meatballs in the hot butter. Cook until golden on the outside, about 8-10 minutes, then remove to a plate.
Build the French onion base
  1. Add sliced onions to the same skillet and cook over medium-low heat, stirring occasionally, until deeply caramelized. Continue for 30-35 minutes.
  2. Stir in minced garlic and fresh thyme and cook for 1 minute to bloom their aroma.
  3. Pour in dry white wine and deglaze the pan, scraping up browned bits from the bottom. Simmer briefly, about 2 minutes.
  4. Add beef broth and Worcestershire, then stir to combine and bring the mixture to a gentle simmer.
Simmer and finish with Gruyere
  1. Nestle the browned meatballs into the caramelized onion sauce so they are partially submerged. Simmer for 10 minutes, letting the sauce coat the meatballs.
  2. Scatter Gruyere over everything in an even layer. Broil 3-5 minutes until golden and bubbly, watching closely to avoid scorching.

Notes

Pro tip: slice onions thin and keep them at a steady medium-low heat so they caramelize rather than brown too fast. Store leftovers in the refrigerator up to 3-4 days; reheat gently in a skillet until warmed through. Freezing is not recommended for best texture of the Gruyere. For a lighter option, use 90% lean ground beef to reduce fat while keeping the skillet saucy.