Ingredient: fresh parsely, chopped

Although ancient in origin, French onion soup underwent a resurgence in popularity during the 1960’s due to the greater interest in French cuisine.

French onion soup is a type of soup usually based on a meat broth and onions. At some point in time, the French decided that the onions should be caramelized to bring out their natural sweetness. Then, to top things off, its garnished with Gruyere cheese on a slice of baguette and broiled in the oven.

These chicken meatballs put a bit of a different spin on that iconic soup. Made with all the classic ingredients, but turned into a main course meal. Nice to serve with either pasta or rice.

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French Onion Chicken Meatballs

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Rating: 5
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Course

Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Chicken Meatballs

• 2 Tbsp olive oil
• 454 gm chicken, ground
• 50 gm Gruyere cheese, shredded
• 1/4 cup bread crumbs
• 2 Tbsp fresh parsely, chopped
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1/2 tsp salt
• pepper to taste

Sauce

• 1/4 cup butter,
• 2 large onions, sliced
• 4 cloves garlic, minced
• 4 cups beef broth, low sodium
• 2 tsp fresh thyme, chopped
• salt & pepper to taste
• 100 gm Gruyere cheese, shredded
• 50 gm Parmesan, shredded

Pasta

• 340 gm No-Yolk egg noodles

Course Main Dish Cuisine American Servings MetricUS Imperial Ingredients Chicken Meatballs 2 Tbsp olive oil 454 gm chicken, ground 50 gm Gruyere cheese, shredded 1/4 cup bread crumbs 2 Tbsp fresh parsely, chopped 1 large egg, beaten 2 cloves garlic, minced 1/2 tsp salt pepper to taste Sauce 1/4 cup butter, 2 large onions, sliced 4 cloves garlic, minced 4 cups beef broth, low sodium 2 tsp fresh thyme, chopped salt & pepper to taste 100 gm Gruyere cheese, shredded 50 gm Parmesan, shredded Pasta 340 gm No-Yolk egg noodles

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Chicken Meatballs

1. Preheat oven to 425 F. Line a baking sheet with foil & rub with oil.
2. In a large bowl, combine chicken, Gruyere, bread crumbs, parsley, egg & garlic. Season with salt & pepper. Form into 16 meatballs then place on prepared baking sheet & bake until golden & cooked through, about 25 minutes.

Sauce

1. In a large skillet over medium heat, melt butter. Add onions & cook until very soft & golden, 25 minutes, stirring often. Add garlic & cook until fragrant, 1 minute more. Add broth & thyme & season with salt & pepper. Bring to a boil, then reduce heat & let simmer until slightly thickened, about 10 minutes.

Pasta

1. Boil egg noodles in salted boiling water for 10-12 minutes; drain & add to sauce. Grate Gruyere & Parmesan cheeses & combine.

Assembly

1. Divide pasta/sauce between 4 serving plates. Top each with 4 meatballs & divide cheese combo between them. If you wish, microwave each plate for a couple of minutes to melt cheese before serving.