Rhia's Kitchen : Surprise! Free Recipe From Us To You

Here's a gift just for you.

To celebrate the first year of the Delish Kitchen Studios opening, we're gifting you one of our member's favorite recipes this year: French Onion Chicken Meatballs. This recipe is usually for members only—but we're feeling extra generous. Go ahead: Save, print, and forward this recipe to your heart's content.

And if you make it and love it? Sign up for our all-access membership and unlock even more 5-star dinners like this one.

French Onion Chicken Meatballs

We'll be honest: we're a little obsessed with French onion soup. The melty cheese, jammy caramelized onions, and rich broth is a flavor combination we just can't get enough of. To turn the flavors of this favorite into a substantial meal (or hearty appetizer), we added chicken meatballs and even more cheese in this skillet recipe.

Ingredients

FOR THE MEATBALLS

2 Tbsp. extra-virgin olive oil, for baking sheet

1 lb. ground chicken

1/2 c. shredded Gruyère

1/4 c. bread crumbs

2 Tbsp. freshly chopped parsley

1 large egg, beaten

2 cloves garlic, minced

1 tsp. kosher salt

Freshly ground black pepper

FOR THE SAUCE

4 Tbsp. butter

2 large onions, thinly sliced

2 cloves garlic, minced

2 c. low-sodium beef broth

2 tsp. freshly chopped thyme, plus more for garnish

Kosher salt

Freshly ground black pepper

1 1/2 c. shredded Gruyère

Directions

Step 1

Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.

Step 2

Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through, 25 minutes.

Step 3

Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until very soft and golden, 25 minutes, stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.

Step 4

Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes. Serve warm, garnished with thyme.