French onion meatballs, because french onion soup is boring 🧆 ONIONS: 3 vidalia onions 3 tbsp butter salt MEATBALLS: 1lb ground beef 1 egg 1/2 cup parmesan 1/2 cup breadcrumbs 1/3 cup fresh parsley 4 cloves garlic 2 tbsp worcestershire 1/2 the carmelized onions SAUCE: 1/2 cup wine (you could use red or white) 1/2 the carmelized onions 1 cup beef broth (I used better than bouillon) 3 tbsp flour gruyere ORZO: orzo cooked in milk butter salt gruyere 1. Caramelize onions: In a large skillet over medium-low heat add sliced Vidalias, 3 tbsp butter and salt. Stir occasionally, until deeply golden ~30-45 minutes. Split the batch in half once done (half for meatballs, half for sauce). 2. Make meatball mix: In a bowl combine 1 lb ground beef, 1 egg, 1/2 cup Parmesan, 1/2 cup breadcrumbs, 1/3 cup parsley, 4 cloves garlic (minced), 2 Tbsp Worcestershire, and 1⁄2 of the caramelized onions. Mix gently — don’t overwork. 3. Form + sear: Shape into meatballs. Heat oil in a skillet over medium-high and brown meatballs on all sides (2–3 min per side). 4. Transfer browned meatballs out of the pan and deglaze the pan with wine. 5. Make the French-onion sauce: Scrape browned bits, add the caramelized onions and reduce slightly (1–2 min). Sprinkle in 3 tbsp flour and cook 1 min. Slowly whisk in 1 cup beef broth; simmer until thickened and glossy. Taste, adjust salt. 6. Combine + melt: Return meatballs to the skillet/sauce, spoon sauce over them. Top with shredded Gruyère and heat briefly until melted. 7. Creamy orzo: Cook orzo in milk (use enough milk to cover; simmer and stir until creamy and al dente — ~10–12 min). Finish with a knob of butter, salt, and a handful of Gruyère. Serve: Warm, cozy, and a little indulgent. Pickles, parsley, or a drizzle of browned butter over the orzo are optional flexes. #meatballs #frenchonion #fallrecipes #easyrecipes #dinnerideas