French Onion Soup With Meatballs (Or Not) Recipe

Name: French Onion Soup With Meatballs (Or Not)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 4 Tablespoons Butter; 2 Tablespoons Olive Oil; 5 whole Large Yellow Onions, Sliced (5 Onions Should Yield About 7 Cups); 1-1/2 teaspoon Granulated Sugar; 2 cloves Garlic, Minced (2 Cloves Should Yield About 1 Heaping Teaspoon); 1/4 teaspoons Dried Thyme; 1 Tablespoon All-purpose Flour; 8 cups Vegetable Broth; 1 Tablespoon Vegetarian Worcestershire Sauce; 2 teaspoons Salt, Or To Taste; Fresh Ground Black Pepper; 1 Bay Leaf; 2 cups Beef Broth; 6 slices French Bread, 1 Inch Thick; Butter, For Slathering On The Bread; 1-1/2 cup Shredded Gruyere Cheese; 1-1/2 cup Shredded Mozzarella Cheese; FOR THE MEATBALLS:; 1/2 pounds Ground Beef; 1/4 cups Italian Seasoned Bread Crumbs; 1 Egg; 1 clove Garlic, Minced (1 Clove Should Yield About 1/2 Teaspoon); 1/4 cups Shredded Parmesan Cheese; 1/2 teaspoons Kosher Salt; 1 teaspoon Fresh Ground Pepper, Or To Taste

Servings: persons

FOR THE SOUP:
4 Tablespoons Butter
2 Tablespoons Olive Oil
5 whole Large Yellow Onions, Sliced (5 Onions Should Yield About 7 Cups)
1-1/2 teaspoon Granulated Sugar
2 cloves Garlic, Minced (2 Cloves Should Yield About 1 Heaping Teaspoon)
1/4 teaspoons Dried Thyme
1 Tablespoon All-purpose Flour
8 cups Vegetable Broth
1 Tablespoon Vegetarian Worcestershire Sauce
2 teaspoons Salt, Or To Taste
Fresh Ground Black Pepper
1 Bay Leaf
2 cups Beef Broth
6 slices French Bread, 1 Inch Thick
Butter, For Slathering On The Bread
1-1/2 cup Shredded Gruyere Cheese
1-1/2 cup Shredded Mozzarella Cheese
FOR THE MEATBALLS:
1/2 pounds Ground Beef
1/4 cups Italian Seasoned Bread Crumbs
1 Egg
1 clove Garlic, Minced (1 Clove Should Yield About 1/2 Teaspoon)
1/4 cups Shredded Parmesan Cheese
1/2 teaspoons Kosher Salt
1 teaspoon Fresh Ground Pepper, Or To Taste

1
1. In a large saucepan over medium heat, melt the butter and then add the olive oil. Add the onions and cook for about 30-40 minutes, stirring occasionally, until very soft, medium brown and caramelized. Add the sugar about 10 minutes into the cooking to help the onions cook down.
2
2. Then stir in the garlic and dried thyme. Cook for about two minutes longer.
3
3. Stir in the flour. Cook for another minute or so.
4
4. Add the vegetable broth, Worcestershire sauce, salt, pepper and bay leaf. Bring to a boil, then turn the heat to low and simmer, covered, for about an hour. Continue to simmer over low heat while preparing the meaty half of the soup. Skip to step 8 if you're not making the meaty half.
5
5. Meanwhile, make the meatballs. In a medium bowl, using a fork, mix together the ground beef, bread crumbs, egg, garlic, Parmesan cheese, salt and pepper until all ingredients are well-incorporated. Scoop out tablespoonfuls, roll into balls, and set aside (I place them on a sheet of wax paper).
6
6. After the soup has cooked for an hour, into another large saucepan over medium heat, transfer two cups of the soup plus another 1/2 cup or so of the onions with a slotted spoon. Add the two additional cups of broth (either beef or more veggie). Bring to a boil then turn to a simmer.
7
7. Carefully drop the meatballs into the meaty soup and continue to simmer, uncovered, for 20 minutes until meatballs are cooked through.
8
8. Butter the French bread on both sides and place on a cookie sheet. Broil in your oven on high heat until golden brown; turn over and brown the other side. Remove from the oven, but keep the broiler on.
9
9. Ladle the vegetarian soup into three oven-proof bowls, and ladle the meaty soup into three bowls as well. Reserve three meatballs to place on top of the soups with meat. Place one piece of French bread on top of each bowl of soup, then sprinkle each with 1/4 cup mozzarella and 1/4 cup Gruyere. Cut the meatballs in half, and place two halves on top of each bowl of meaty soup.
10
10. Carefully place the bowls on a cookie sheet and broil on high until the cheese is melted and bubbly, then serve.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: FOR THE SOUP:, 4 Tablespoons Butter, 2 Tablespoons Olive Oil, 5 whole Large Yellow Onions, Sliced (5 Onions Should Yield About 7 Cups), and more.

Yes, French Onion Soup With Meatballs (Or Not) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Onion Soup With Meatballs (Or Not)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions