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French Onion Chicken Meatballs with Gruyère Toast

French Onion Chicken Meatballs with Gruyère Toast
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French Onion Chicken Meatballs with Gruyère Toast is a cozy and flavorful dish that combines tender, juicy chicken meatballs infused with caramelized French onions, served with rich, melted Gruyère on crispy toasted bread. This recipe provides a comforting and healthy twist on classic French onion flavors, perfect as a main dish or appetizer for any occasion.

Ingredients

Scale

Meatball Ingredients

  • 1 lb lean ground chicken
  • 1 large yellow onion, thinly sliced
  • ½ cup breadcrumbs (gluten-free if preferred)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped (or other fresh herbs)
  • Salt and black pepper, to taste

Caramelizing and Cooking Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil (plus extra for cooking meatballs and toasting bread)
  • 1 cup beef or chicken broth (ensure gluten-free if required)

Toast and Cheese

  • 4–6 slices crusty French baguette or rustic bread (gluten-free bread if needed)
  • 4–6 oz Gruyère cheese, sliced or shredded

Instructions

  1. Caramelize the onions: Slice the yellow onions thinly. In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-low heat. Add the onions and cook slowly, stirring occasionally, until golden brown and deeply caramelized, about 30-40 minutes. This develops the sweet, savory base flavor essential for the dish.
  2. Prepare the meatball mixture: In a large bowl, combine the ground chicken, most of the caramelized onions (reserve a small amount for topping), breadcrumbs, egg, minced garlic, chopped thyme, salt, and pepper. Mix gently until just combined, taking care not to overwork the mixture for tender meatballs.
  3. Form and cook the meatballs: Shape the mixture into small, evenly sized meatballs (about 1 to 1½ inches). Heat olive oil in a skillet over medium heat and brown the meatballs on all sides until nicely seared. Remove meatballs temporarily from the skillet.
  4. Simmer the meatballs: Pour the broth into the skillet along with the reserved caramelized onions. Return the meatballs to the pan and simmer gently for 10-15 minutes until fully cooked through and flavorful.
  5. Prepare the Gruyère toast: While the meatballs simmer, slice the bread and toast under a broiler or in a toaster oven until crisp and lightly golden. Top each toast slice with Gruyère cheese and broil briefly until the cheese melts, bubbles, and turns golden.
  6. Assemble and serve: Serve the hot meatballs with spoonfuls of the rich caramelized onion broth on top. Arrange the cheesy Gruyère toast alongside or beneath the meatballs to soak up the delicious juices.

Notes

  • Caramelize onions low and slow for best flavor development.
  • Do not overmix the meat to keep meatballs tender.
  • Make meatballs uniform in size for even cooking.
  • Use quality Gruyère cheese for authentic flavor and texture; Swiss cheese can be a substitute.
  • Toast bread just before serving to prevent sogginess.
  • Baking meatballs at 375°F (190°C) for 20-25 minutes is an alternative cooking method.
  • For gluten-free, substitute breadcrumbs with gluten-free options and select gluten-free broth and bread.

Nutrition

Keywords: French onion, chicken meatballs, Gruyère toast, comfort food, gluten-free, savory, caramelized onions, easy recipe, appetizer, main dish

Find it online: https://mealsbymary.com/french-onion-chicken-meatballs-with-gruyre-toast/