Time: 1 hour
Ingredients:
- 1/4 pounds ground chicken
- 1 slice soft whole grain bread
- 1 egg, beaten
- kosher salt and black pepper
- 6 tablespoons salted butter
- 3-4 medium yellow onions, thinly sliced
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3 cloves garlic, chopped
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 2 1/2 cups low sodium chicken or vegetable broth
- 1/4 cup whole milk, cream, or canned coconut milk
- 6 slices french bread
- 1 cup shredded gruyere cheese
Instructions:
Start with the bread. When making meatloaf or meatballs, a simple trick for keeping them juicy is to wet the bread first, squeeze out the excess water, and tear it into very fine pieces. This step makes all the difference in creating tender meatballs.
Add the bread to a large bowl along with ground chicken or beef, a large egg, and a generous pinch of salt and pepper. Mix everything together until combined, then roll into meatballs. Baking the meatballs is easier, cleaner, and lighter than frying, while still giving them a golden finish.
Meanwhile, begin the base with sweet onions, butter, and a splash of dry white wine. Cooking about half of the wine into the onions helps them caramelize evenly and gives them a rich, deep flavor. For a non-alcohol option, apple cider or apple juice can be used in place of the first half cup of wine, with broth (chicken, beef, or vegetable) added in for the remaining liquid.
Once the onions are caramelized, stir in mushrooms and let them cook briefly before adding broth. Then fold the baked meatballs into the sauce and let everything simmer until the flavors come together.
To finish, switch the oven to broil. Top the skillet of meatballs with slices of crusty French bread and a layer of cheese. Broil just until the cheese is melted and bubbling—watch closely, as this happens quickly.
The result is a skillet bubbling with cheese, rich caramelized onions, and the hearty addition of savory meatballs—a delicious twist on classic French onion soup.
