Description
This French Onion Soup with Meatballs recipe elevates a classic comfort dish by adding tender, flavorful chicken meatballs. Caramelized onions simmered in red wine and beef broth create a rich, savory base, while the baked meatballs add protein and heartiness. Topped with melted Gruyère cheese, this soup is perfect for cozy, satisfying meals.
Ingredients
Meatballs
- 1 pound 93% lean ground chicken
- 1 medium onion, finely chopped
- 1 egg
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup grated Parmesan cheese
- 1/3 cup almond meal for gluten free version (or bread crumbs if preferred)
- 1/3 cup parsley, finely chopped
Soup
- 4 tablespoons butter
- 5 large yellow onions, skins and ends removed, cut in half and thinly sliced
- Water for deglazing (about 3/4 cup total, divided)
- 4 large garlic cloves, minced
- 1 cup dry red wine
- 6 cups beef broth
- 10 fresh thyme sprigs, tied together
- ¼ cup parsley, chopped
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces shredded Gruyère cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, finely chopped onion, egg, minced garlic, grated Parmesan, almond meal, freshly chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Use a 1½-inch scoop to shape the meat mixture into uniform meatballs. Place them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes or until they reach an internal temperature of 165°F, ensuring they are fully cooked but still juicy.
- Cook Onions: While meatballs bake, melt butter in a large cast-iron or stainless steel sauté pan over medium-high heat. Add the thinly sliced onions, cover, and cook for 10 minutes to soften.
- Deglaze and Continue Cooking Onions: Remove the lid, add ¼ cup water, cover, and cook for another 10 minutes. Then deglaze again with ¼ cup water. Remove the lid and reduce heat to medium. Caramelize the onions, adding ¼ cup water every 5-6 minutes and scraping the pan bottom to release browned bits. Stir occasionally and adjust heat to prevent burning. This process takes about 30-40 minutes until onions are golden brown.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute to let the flavors meld with the caramelized onions.
- Transfer and Deglaze with Wine: Transfer onions and garlic to a Dutch oven or large soup pot. Add red wine and cook for 2-3 minutes until the wine is almost fully evaporated.
- Add Broth and Herbs: Stir in beef broth, thyme sprigs, chopped parsley, bay leaves, salt, and pepper. Bring the mixture to a boil over high heat, then reduce to medium-low, and simmer uncovered for 30 minutes to marry the flavors.
- Add Meatballs: Gently add the baked meatballs to the soup pot and simmer for an additional 5 minutes to heat through and blend flavors.
- Finish and Serve: Remove and discard thyme sprigs and bay leaves. Adjust seasoning with salt and pepper to taste. Ladle soup into bowls and top each with shredded Gruyère cheese. Serve immediately for a warm, cheesy, and hearty soup experience.
Notes
- Use almond meal instead of bread crumbs to keep the meatballs gluten-free.
- Caramelizing onions properly is key for deep flavor—keep stirring frequently and be patient.
- Red wine adds richness but can be substituted with extra beef broth if preferred.
- Gruyère cheese melts beautifully and adds a nutty flavor, but Swiss cheese can be used as a substitute.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
