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French Onion Chicken Meatballs with Gruyère Toast: A Comforting Twist on a Classic Favorite

Savor French Onion Chicken Meatballs with Gruyère Toast—tender meatballs, rich sauce, and cheesy perfection!

Ingredients

Scale
  • Meatballs:
  • 1 1/4pounds ground chicken
  • 1slice soft whole grain bread
  • 1egg, beaten
  • Kosher salt and black pepper to taste
  • Olive oil, for greasing
  • French Onion Sauce:
  • 6 tablespoonssalted butter
  • 3–4medium yellow onions, thinly sliced
  • 3/4 cupdry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 3cloves garlic, chopped
  • 2 cupssliced cremini or wild mushrooms
  • 2 tablespoonsfresh thyme leaves, plus extra for garnish
  • 2 tablespoonschopped fresh sage
  • 2 1/2 cupslow sodium chicken or vegetable broth
  • 1/4 cupwhole milk, cream, or canned coconut milk
  • To Serve:
  • 6slices French bread
  • 1 cupshredded Gruyère cheese

Instructions

  1. Prepare the Meatballs:
  2. Preheat your oven to 450° F. Lightly grease a 9×13 inch baking dish with olive oil.
  3. Moisten the slice of bread under running water until damp but not soaked. Squeeze out the excess water and crumble the bread into a mixing bowl.
  4. Add the ground chicken, beaten egg, and a pinch of salt and pepper to the bowl with the bread crumbs. Mix to combine.
  5. Oil your hands and form the mixture into balls about the size of 2 tablespoons each. Place the meatballs in the prepared baking dish.
  6. Bake for 15 minutes, or until the meatballs are browned on the outside but not fully cooked inside.
  7. Make the French Onion Sauce:
  8. While the meatballs bake, melt butter in a large oven-safe skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes.
  9. Gradually add the wine to the onions, allowing it to cook off between additions. Continue to cook until the onions are deeply caramelized, about 25 minutes total.
  10. Stir in the garlic, mushrooms, thyme, and sage. Season with salt and pepper, and cook for an additional 3-4 minutes.
  11. Pour in the broth and bring to a low boil. Add the partially cooked meatballs to the skillet. Simmer for 10 minutes, or until the meatballs are cooked through.
  12. Stir in the milk, cream, or coconut milk.
  13. Finish and Serve:
  14. Place slices of French bread on a baking sheet and toast in the oven for 10 minutes until dry.
  15. Switch the oven to broil. Arrange the toasted bread around or on top of the meatballs in the skillet. Sprinkle evenly with Gruyère cheese.
  16. Broil for 3-5 minutes, or until the cheese is bubbly and golden brown.
  17. Garnish with additional thyme leaves before serving.
  • Author: Chef mia