French Onion Soup Au Gratin Stuffed Meatballs Recipe 445 Food

FRENCH ONION MEATBALLS

Steps:

• Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
• Add thyme, sauté for minute or two, then add the wine and beef broth.
• Reduce until very little liquid remains.
• Set aside.
• Combine all ingredients except the cheese in a large bowl, and gently combine with your hands.
• Divide the meat mixture into sixteen equal pieces.
• Take one piece of the meat mixture and flatten slightly into a patty. Place about a half tablespoon of the onions and one cube of cheese in the center of the patty and wrap the meatball around the onions and cheese, sealing as best you can. Repeat with the remaining meat, onions, and cheese cubes.
• Preheat your oven to 375°F.
• Heat the oil in a skillet over medium high heat. Add the meatballs and brown on all sides.
• Whisk together the sauce ingredients and pour over the meatballs. Place in the oven and bake for 15-20 minutes. If you are not using an oven-safe skillet, transfer to a casserole dish before pouring over the sauce.
• Sprinkle the shredded cheese over the meatballs and return to the oven for another 15-20 minutes, or until cooked through, then place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
• Garnish with fresh parsley, if desired.

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

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

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.