1-French Onion Meatballs start with caramelizing the onions to bring out their sweet, savory essence. Begin by melting 4 tablespoons of salted butter in a pan over medium heat, adding the thinly sliced onions along with a portion of the salt and pepper. This step takes about 15-20 minutes until the onions turn golden and soft, then stir in the white wine, thyme, and garlic for extra depth.

2-Next, in a large mixing bowl, combine half of the cooled caramelized onions with the panko breadcrumbs, milk, parsley, Dijon mustard, egg, the rest of the salt and pepper, ground beef, ground pork, and 1 cup of shredded Gruyère cheese. Gently mix until everything is incorporated, then form the mixture into about 36 golf ball-sized meatballs and place them on a parchment-lined baking sheet.

3-Preheat your oven to 425˚F and bake the meatballs for 15 minutes until they’re golden and cooked through. While they bake, prepare the sauce by thickening the remaining onions with the all-purpose flour and the rest of the butter, then whisk in the beef broth and Worcestershire sauce. Once done, add the meatballs to the sauce, coat them well, sprinkle with the remaining Gruyère cheese, and broil for 2-3 minutes until the cheese bubbles and turns golden. Finally, garnish with extra chopped parsley and serve with baguette slices for a complete meal.