French Onion Chicken Meatballs with Gruyère Toast
French Onion Chicken Meatballs with Gruyère Toast combine tender, savory meatballs infused with caramelized onions and aromatic herbs, paired perfectly with nutty melted Gruyère cheese on crispy toasted baguette. This comforting and elegant dish is easy to prepare, versatile, and packed with protein, making it ideal for weeknight dinners, appetizers, or party snacks with a delightful contrast of juicy meatballs and crunchy, cheesy toast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: French-inspired
- Diet: Gluten Free (with gluten-free substitutions)
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
- 1/2 cup bread crumbs (use gluten-free if needed)
- 1 large egg
- Salt and pepper, to taste
- 1 tbsp butter
- 1 tbsp olive oil
Gruyère Toast
- 1 baguette or crusty bread (use gluten-free bread if required)
- 1 1/2 cups grated Gruyère cheese (freshly grated recommended)
- Olive oil or butter for toasting (optional)
- Salt, to taste
Instructions
- Caramelize the Onions: Thinly slice the yellow onions. Heat butter and olive oil in a skillet over medium-low heat and add the onions. Cook slowly, stirring occasionally for 25-30 minutes until the onions are soft, sweet, and golden brown, building the foundational flavor of the meatballs.
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, cooled caramelized onions, minced garlic, fresh thyme, bread crumbs, egg, salt, and pepper. Mix gently until just combined, being careful not to overmix, to keep meatballs tender.
- Form and Cook the Meatballs: Shape the mixture into 1.5-inch diameter meatballs. Heat a skillet with a little oil over medium heat and brown the meatballs on all sides. Cover the pan and reduce heat to finish cooking through or transfer the meatballs to a preheated oven at 375°F (190°C) for 10 minutes.
- Prepare the Gruyère Toast: Slice the baguette and lightly toast in the oven or toaster. Generously sprinkle grated Gruyère cheese over each slice and place under the broiler until the cheese melts and bubbles, watching carefully to avoid burning.
- Serve and Enjoy: Plate the juicy French Onion Chicken Meatballs alongside the warm Gruyère toasts. Optionally, drizzle with pan juices or a caramelized onion sauce for extra flavor.
Notes
- Caramelize the onions slowly to develop deep sweetness and flavor.
- Mix meatball ingredients gently to prevent toughness.
- Shape meatballs uniformly for even cooking.
- Use freshly grated Gruyère for best melting and flavor.
- Choose sturdy, crusty bread like baguette to hold the melted cheese and provide crunchy texture.
- Store meatballs and toast separately to maintain toast crispness.
- Meatball mixture can be prepared a day ahead and refrigerated.
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs and 2 toast slices)
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: French onion chicken meatballs, Gruyère toast, caramelized onions, comfort food, easy appetizer, protein-packed, gluten-free option
