Description
A rich and comforting dish featuring tender homemade meatballs baked to perfection, nestled in a deeply caramelized French onion and creamy orzo base, topped with melted Gruyère cheese and fresh thyme. This French-inspired meal blends savory beef flavors with sweet, jammy onions, ideal for a cozy dinner.
Ingredients
Meatballs
- 1 large egg
- 1 pound ground beef
- 1/4 cup panko breadcrumbs
- 1/3 cup shredded Gruyère cheese
- 2 cloves garlic, minced
- 2 tablespoons milk
- 1/2 tablespoon Worcestershire sauce
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
French Onion Orzo
- 3 tablespoons butter
- 3 large Vidalia onions (about 2 pounds), halved and thinly sliced
- 3 teaspoons fresh thyme leaves, divided
- 1/2 teaspoon kosher salt
- 2 tablespoons flour
- 3 1/2 cups beef stock
- 1 cup uncooked orzo pasta
- 2/3 cup shredded Gruyère cheese
Instructions
- Make the Meatballs: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. In a large bowl, whisk the egg and add ground beef, panko, shredded Gruyère, minced garlic, milk, Worcestershire sauce, fresh thyme, kosher salt, and black pepper. Using your hands, gently mix the ingredients until just combined to avoid overworking the meat.
- Form and Bake Meatballs: Use a tablespoon to scoop the mixture and roll into about 25 meatballs. Arrange these evenly spaced on the prepared sheet pan. Bake for 15 minutes until fully cooked and lightly browned, then remove from the oven and set aside.
- Prepare the Onions: Heat a 10-inch cast iron or oven-safe skillet over medium heat, melt the butter, then add the thinly sliced Vidalia onions, 1 teaspoon of thyme, and salt. Cook gently for about 30 minutes, stirring occasionally, until the onions become deeply softened and develop a jammy texture. If onions start sticking or browning too fast, add a splash of water and scrape the pan to incorporate the flavorful fond back into the onions.
- Add Flour to Onions: Sprinkle the flour evenly over the caramelized onions and stir well. Continue cooking for 1 more minute to eliminate the raw flour taste, preparing the base for thickening the sauce.
- Deglaze and Simmer: Gradually pour in the beef stock while stirring continuously to deglaze the pan, scraping any browned bits from the bottom. Add another teaspoon of thyme and bring the mixture to a gentle simmer over medium-low heat.
- Cook the Orzo: Stir in the uncooked orzo pasta and cook for 10 to 12 minutes, stirring frequently and scraping the skillet bottom to prevent sticking. Cook until the orzo is al dente and the sauce is thick and glossy.
- Broil to Finish: Adjust the oven rack to position just under the broiler and set the broiler to low. Nestle the baked meatballs into the orzo mixture, sprinkle the shredded Gruyère evenly over the top, and broil for 4 to 5 minutes until the cheese melts and turns lightly golden.
- Serve: Remove from the oven, sprinkle the remaining teaspoon of fresh thyme for a fresh herbal finish, and serve hot for a comforting dish.
Notes
- Use Vidalia onions for their natural sweetness; other sweet onions can be a substitute.
- Keep an eye on the onions during caramelization; adding water helps prevent burning while enhancing flavor.
- When mixing meatball ingredients, avoid overmixing to keep the meatballs tender.
- The broiling step adds a crispy, golden cheese topping; watch carefully to prevent burning.
- Beef stock can be substituted with vegetable stock for a slightly different flavor profile.
