Directions
- 1Slice two yellow onions.
- 2In a pan, add two tablespoons of butter, the sliced onions, and a pinch of salt.
- 3Cook the onions for about 45 minutes until caramelized.
- 4For the meatball mixture, combine one pound of ground beef, one egg, half a cup of grated Parmesan, a fourth cup of breadcrumbs, three cloves of minced garlic, a fourth cup of chopped parsley, Worcestershire sauce, about half of the caramelized onions, and some salt and pepper in a large bowl.
- 5Mix all the meatball ingredients thoroughly with your hands.
- 6Form small meatballs from the mixture.
- 7Cook the meatballs in the same pan used for the onions, flipping them after about three minutes.
- 8Let them cook for another three minutes, then remove them from the pan.
- 9Add the remaining caramelized onions back into the pan.
- 10Pour in about half a cup of white wine and scrape up all the bits stuck to the bottom of the pan.
- 11Add one cup of broth and a cornstarch slurry to help thicken the sauce.
- 12Return the meatballs to the pan with the sauce.
- 13Simmer the meatballs in the sauce for about 20 minutes.
- 14For the creamy orzo, add a tablespoon of butter to a pot.
- 15Pour in some heavy cream, grated Parmesan cheese, garlic powder, and salt and pepper.
- 16Add the cooked orzo to the pot and mix well.
- 17Serve the creamy orzo in a bowl.
- 18Place the French onion meatballs on top of the orzo.
- 19Spoon extra sauce over the meatballs.
- 20Garnish with a little chopped parsley.
Ingredients
- 2 yellow onions
- 2 tablespoons butter
- 1 pinch salt
- 1 pound ground beef
- 1 egg
- 0.5 cup grated parmesan
- 0.25 cup breadcrumbs
- 3 cloves garlic
- 0.25 cup chopped parsley
- Worcestershire sauce
- black pepper
- 0.5 cup white wine
- 1 cup broth
- 1 cornstarch slurry
- heavy cream
- garlic powder
- orzo
Equipment
panknifecutting boardtongspotgratercolanderlarge bowl
Tips
- Let the onions cook for about 45 minutes, but you don't have to stand there the whole time; it's a good time to prep other ingredients.
- Scrape up all the stuff on the bottom of the pan when adding white wine to incorporate all the flavor.
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