I like French onion soup, though I don’t like the overload of cheese. I like meatballs. This seemed like a perfect cold-night dinner. I did make modifications from the original recipe, so this is my version.
French Onion Meatballs
Inspired here
- Premade meatballs (32)
- 6 T unsalted butter
- 2-3 medium yellow onions, thinly sliced
- 3/4 c apple cider vinegar
- 2 T chopped garlic
- 2 c fresh mushrooms, sliced
- 2 t dried thyme
- 2 t dried sage
- 1 can French onion condensed soup
- 1/4 c water
- 1/4 c half and half
- 4 slices sourdough bread
- Shredded Gruyere cheese
- Salt and pepper to taste
Preheat the oven to 425F. Bake meatballs as directed on package. While meatballs bake, melt together butter and onions in a large safe skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Slowly add apple cider vinegar, 1/4 cup at a time, until the vinegar cooks into onions. Continue cooking another 10-15 minutes until all vinegar is cooked in and onions are caramelized. Add garlic, mushrooms, thyme and sage. Season with salt and pepper, cook another 3-4 minutes. Add soup, water and a pinch each of salt and pepper. Increase heat to high and bring to a low boil. Add meatballs and simmer 10 minutes, until cooked through. Stir in the cream. Arrange bread on a baking sheet, top lightly with sprinkled cheese and broil until cheese is melted and bread is golden brown. Serve meatballs with hot cheese toast.