Beefy Onion Meatballs - The Most Outrageous Comfort Food
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- Опубліковано 13 тра 2024
- Today we're making French Onion Meatballs! These are great as either an appetizer or main course. Enjoy!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/french-on...
INGREDIENTS WITH GRAM AMOUNTS
For the caramelized onions
2 tablespoons (28g) olive oil
2 large yellow onions - sliced thinly from root to stem
3 ounces (90g) water
1/2 teaspoon salt
2 tablespoons (28g) butter
For the meatballs
1 1/2 pounds (680g) ground chuck
1/4 cup (60g) milk
3/4 cup (90g) Italian seasoned breadcrumbs
5 cloves garlic paste
1 teaspoon fresh thyme leaves
1 teaspoon (6g) salt
1 teaspoon (2g) black pepper
2 large eggs
olive oil for frying
Finishing the dish
4 cloves garlic minced
1 1/2 tablespoons (12g) flour
1/2 cup (120g) dry red wine
2 cups (480g) low-sodium chicken stock
1 teaspoon thyme leaves
1 tablespoon (15g) brandy or sherry optional
2 cups (230g) Swiss cheese - sliced or shredded, divided
salt and pepper - to taste
12 slices baguette - toasted with or without cheese
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our podcast which just hit its 6 month anniversary: www.youtube.com/@sipandfeastpodcast
Aloha. Please don’t lower yourself to TikTok. You’re better than that.
I love how your videos are detailed yet quick and concise. They’re very “to the point.” You provide basic information without assuming the viewer is an idiot. Also, I enjoy the format and the way you quickly explain what is used and what you’re going to do then actually showing us the process.
Thank you! I love your content.
@@adamyoung480I couldn't agree more.
I am assuming if the wine and brandy is removed the stock amount increases. Also unsure why you use chicken stock instead of beef?
TRY THIS -To turn the Garlic into a paste - put the garlic cloves in a coffee cup and put them in the microwave for about 30-35 seconds then smash them with your knife - the garlic will be soft.
If I make this dish, and serve it over a bed of egg noodles, my wife will lose her mind and ask for it 3 nights per week...lol! Looks really good!!
Ooo, egg noodles! That sounds perfect!!
I was thinking the exact same thing the whole time watching the video. Egg noodles and maybe a little more sauce.
@@jamesspille6184 Me too!
egggg noodles! yes!
Your wife has good taste!
Tara's critique is very helpful. She can provide a more thoughtful assessment of the dish and the ingredient amounts. I adore James' reviews because, as a kid, his reviews inform the cook whether or not a kid will eat it.
Nevertheless, Tara gave excellent critique.
Good video. Thanks!
she's so awesome. i love how she was standing by with the breadcrumbs when the meatball mix was too wet. It was like super Tara to the rescue
and i agree, its so helpful having someone who can accurately describe tastes and textures of food in a meaningful way.
James' reviews let the cook know if HE would eat it, or likes it. he doesn't speak for all kids. there are lots of things i eat now, as an adult, that i thought were disgusting when i was a kid. and vice versa. i love to cook. but 9.9/10 times, i'm cooking for myself. that being said, sometimes i go back to box basics and make a simple hamburger helper. i like it. doesn't mean everyone else does.
Finally someone who honestly admits caramalized unions take a very long time to make. I always hear people talking about "20 or something minutes" and I think I'm crazy. This alone makes this the best cooking channel on youtube, period.
I made a Japanese curry recipe that stated 30 min to caramelize the onions and it took roughly 1 hr 30 min.
I love an honest assessment. Instead of “it’s the best ever” I will definitely try this, looks very tasty.
I agree with you. Any UA-cam video that claims to be "the best ever" (or similar), or where the presenter commences every statement with a vacuous "So!" has me switching off.
The honesty is priceless. 👍
Dear “sip and feast”. I’m a follower all away from Sweden and Scandinavia. I love you’re good food❤ you’re tips and receipts.
What I don’t like is you’re constant excuses for how you cook and peoples complains on you’re channel!
You can’t please everyone.
Take good care
You’re doing a very good job and fun to watch videos ❤️
Merry Christmas
Anette
I feel that I would like it saucier and served over egg noodles. I agree with Tara about the cheese, as I have grown older, I like bolder flavors. I would also use beef stock rather than the chicken stock, which I feel was a bit of a weird choice.
Agreed, chicken stock caught me by surprise. I wonder if chicken stock might have been why he put so much thyme into the dish, I don't really associate thyme with beefy flavors.
I think if I were doing this I would use a mix of the onion and the garlic better than bullion options, as I don't really care for their beef option.
@@shadowcatX2000.....I was married to a Chef, and there are many instances where Chix Stock ( or Broth, etc ) csn be used eith Beef, because it actually " brings out " more flavour of the Beef.
However, you can also use a combination of both the Beef and Chix. .. There are many Recipes that be interchanged with the two types of Stock/ Broth , if you didn't have Beef stock, you could use Chix ,no problem.
....and he's using wayyyy too much Thyme in this. Lol.. too overpowering. ...I knew that without Taras' critique.
I also agree with the other Commnter,.. more sauce ..it looks dry ( just IMHO) .. because it would be delish served over the Noodles - as was suggested by the Comment- or even rice. I also would have done the bread differently... lightly toasted / grilked on each side first ,then add the cheese .
I agree, right off the bat when he said chicken stock I was wondering why one would use chicken stock for a beef dish? The only reason I would use chicken stock with beef is if I had none. The egg noodles r a wonderful finishing touch of the dish.
I have some Salisbury steak patties that were mixed and shaped, then put in the freezer…. I think I may make this french onion sauce to pair with them instead of the mushroom sauce. So yummy !
We in Sweden loves this dish!
Keep up the excellent cooking and relaxed Style 🙏🙏🙏
Just made these. The only alterations were based on Tara's recommendations-- put Thyme only in the meatballs, and added three Tbsp of brandy and used extra sharp white cheddar. They are fantastic!
My man really thought the fans wouldn't notice he added a theatrical walk-in-from-the-living-room entrance. You Humphrey Bogart, you. Much love from New York.
Looks so delicious! I love that you put the recipe in the description. So convenient when I go to the grocery store! Thanks
This looks great - I'm thinking that smaller meatballs and a finer dice on the onions would make this an appetizer you could take to a party. And my world has been rocked - Jim has lamented that he doesn't have bro gloves.
This looks delicious. I never thought to combine the two. Genius 😊
Thanks for the wonderful video and taste testing/commentary.
That looks absolutely amazing! I really want to try this recipe.
Great job. Really enjoy watching your productions.
appreciate her honesty
I think mushrooms would have been a very good addition to the onions.
So right. BTW - Mushrooms and brandy/cognac pair extremely well.
@@ronster369Too true! Thyme and mushrooms are also a marriage made in heaven so these little extra items would lift the flavour profile to another level😊
Mushrooms make everything better 😂
Consider reducing labor by caramelizing the onions the day before in a crock pot. I’ve done it by mixing in olive oil and salt and loading the pot to the top. Stir very occasionally and expect it to take pretty much all day or overnight.
How long do you cook em for?
pretty much all day or overnight.
Great idea, thk u 😃
I'm definitely going to try this..thank you for the honest evaluation...
Outstanding!!
Bring us more.
Great recipe guys! TY both very much I will def give it a try
Glad that Tara is keeping you in line!
My hubby and I would love this!! ❤
Thanks for this tasty looking dish. I'm not good with ground beef but this looks very easy.
Love your cooking style and the jazzy background music.
I love this idea !! I would probably use Gruyere cheese because that’s my preference but ingredients are interchangeable. Thanks for this idea !
Ooo, Gruyère cheese, that sounds even better 😃
I always use the Julia Child’s recipe to make French onion soup.. adding a small amount of sugar to help caramelize the onions
This looks delicious! I’m going to make your French onion soup first. I agree with Tara and love stronger flavored cheeses!
This looks so tasty. I will definitely be making this recipe! Love from Texas ❤
Just made a very similar dish today. Nice to see your version. Looks delicious, as always
You Sir, are the best!❤
You guys are AHmazing - i always learn so much - thank you
Like Tara, i do not do TikTok. So, thank you for sharing this recipe.😊😊
Mmmm. These look so good! 😊 sharing!
love your bride's comments! straight to the point! ill make this with her added suggestions!
Looks delicious 😋👍
I love this basic meatball recipe!!!! Been waiting for this! Love ❤garlic and onions extra please!!!😊😊😊 oh and black pepper and more cheese 🧀 sauce!
I'm glad we're seeing and hearing more from Tara lately. It's nice to get her opinion on things like the thyme and brandy. Personally I love thyme but I completely get that some might not.
I agree with Tara on the stronger cheese aspect of it. I personally prefer that as well, and I love thyme, so that's ok with me! Looks amazing either way!
I make a huge batch of meatballs and freeze some for future recipes. 1lb. ground beef, 1lb ground pork, 1 lb of veal, egg, milk, breadcrumbs, onion, salt, pepper, parsley, Italian seasoning, splash of Worcestershire sauce and splash of soy sauce. Bake at 350° for about 40-45 minutes.
It looks absolutely delicious!!
Nice! I love cooking with brandy, so I'd certainly add more. Great recipe, I do chicken piccata meatballs that my family loves!
Havent even watched it yet but im already drooling
I definitely agree with Tara. I'm trying it tonight. Thanks again. If you can, I would like to see your gnocchi with ricotta recipe
Omgosh
I can't wait to make this
I can't wait to try these,I made your Hungarian stew and it was amazing
This remind me of a dish my grandfather used to make that he called 'old fashioned hamburgers'. It was small burgers, dredged in flour, then fried in the pan. When the burgers were done, he would add onions and mushrooms, and brown them and then make a pan gravy. That whole things got served over mashed potatoes. This reminds me a lot of that, but without the wine and thyme.
No cheese huh
Your video actually made me run to a local supermarket to buy some onions :-) I made a French onion soup, but I'll try the meatball recipe later on.
Fantastic idea!
Garlic joins the show, big time. This looks like a keeper recipe. Nice job. I'll make it sometime during the holidays and throw a curve to my Italian meatball family. They'll love it.
Appreciate the honest review about the thyme. Good channel to learn from!
I just watched ATK video on caramelizing onions. They used a pinch, literally, of baking soda to cut the cookkingtime by a third. May be worth your evaluating this method on your own to verify.
Liking yourself video's a lot and in this case Tara's honest evaluation was delightful!
I just made French onion pasta! I'll have to try this next time
Where did you find a recipe for French onion pasta 😮
I absolutely adore your videos! Jim and Tara you are a gorgeous couple, Jim an amazing chef, and James is the cutest taste taster 😊. Keep the videos coming.
I think this is Perfect!
I think it looks great. Thanks.
Thanks for the recipe! I just made this, came out excellent! I slowly caramelized the onions for about an hour, didn't do the shortened method. Also did the red wine, cognac and generous on the fresh thyme. Only thing I thought of while I was eating some was it might also be nice to add whole mushrooms, I'd saute them in a separate pan and add to the onion/wine sauce at same time as meatballs. Did use gruyere as my cheese, very nice.
Looks really good!
my grandmother used to make something similar all the time where she would simmer the meatballs with the lid on. Little crust, but so juicy.
This appeals to me!
I like your cooking!
Joe from Germany
looks delicious!! greetings from Berlin, Ct...
Yum!!!!! Obviously I can't taste them, but I know enough about those flavors to say that I agree with Tara's commentary. Thyme can be overwhelming for some, and the brandy DOES impart a lovely umami flavor.
this looks wonderful my friend... Next time, you try this.. try replacing the brandy with dry vermouth, it adds a nice element to the dish.
Oh lord that looks tasty!
I almost clicked away when I heard tiktok but my mom said she wanted to watch. Im glad we are watching because I have some of that ground beef. I actually like it more than the "chub" cylinder shaped units. With the squared units, obviously you can stack them effeciently, but I like how easily you can pat an entire side dry at a time. This surface area also allows for better colour in the searing stage
The walk in from the not-living room does it for me.
The way the shirt and the arm chair match is attention to detail on another level
You need to get your eyes checked.... They are not even close to matching
I don't watch TikTok either, Tara! I would totally stuff these with gorgonzola in the middle! YUM!
Gotta day lucky man the wife is involved in your passion!!!!
Very cool idea! Will take it and make it to my taste! (Ok actually my wife’s taste)
Your taste tester was on point :). May sub vermouth for the wine
Another good video!
I am literally having a bowl of French onion soup while watching this. Can't wait to try it! Thanks for the awesome content you two.
I usually use matzo meal instead of breadcrumbs in my meatloaf/meatballs. I find it makes for a lighter meatball with a toastier flavour. I also always wear hospital gloves when I'm mixing meat - the smooth latex makes it easier to shape the meatballs, and you don't have to waste time and water scrubbing the bits of meat from under your fingernails.
Can you please make a Philadelphia Tomato pie? Huge fan
I love your cooking bro
I microwave onions in a glass measuring bowl with a little olive oil. It takes like 5 minutes and makes them sweeter-especially Vidalia. Then you can brown them if you want-or not if using in a different recipe. They can be used in all sorts of dishes throughout the week.
Great video. I love hearing Tara's critiques when she is the food taster. Especially when she says I would like more alcohol 🤣🤣😋😋 I'm going to try this version with Tara's input. Thanks for the recipe 🥰
As soon as she said I would like more alcohol....I said out loud.....I LIKE HER....!
Not sure why you don't have the super bell but I fixed that.
Well done, sir. Great channel.
Just for the record, Jarlsberg cheese is Norwegian, not Swiss.
I find the taste testing to be SO valuable, especially when they say “try more of this” or “less of that.” It’s way more helpful than a taster who loves everything 100%.
Excellent
I love this channel
Jarlsberg is a Norwegian cheese but i agree it' a bit similar with some mild Swiss cheese
whereas gruyere is definitely not a mild swiss cheese.. ;D
Thank you
I'd tweak it will a good sherry. At least 1/4 cup, but I like that flavor.
If you want a stronger swiss cheese to go with this, try Boar's Head Switzerland Swiss. That stuff is loaded with strong swiss cheese flavor. I love that stuff.
I do the onions in a porcelain cast iron or Staub cast iron in the oven. Just turn it to 375 and throw 6 onions sliced like you did and stir every 20 min. They get much darker and much richer in flavor. It’s the French way
Okay, it's an awesome recipe even though I cheated an used Liton's Onion Soup Mix in the meatball concoction. ;-)
Looks scrumptious! I’d serve it over buttered noodles. ; ) I’d also have to create more sauce. I’d add more flour, create bigger roux, produce a bit more sauce.
Gonna try this one. Stronger cheese. I might dish it up with Mash potatoes for the kids.
This is similar to an Emeril Po Boy Meatball recipe I haven't done in years. The difference is in each meatball is a clove of garlic. They are served in a grinder or Po Boy bun with maybe a melted Provolone or Gruyere.
Tara and I seem to have similar taste buds. I love thyme, strong cheeses and alcohol in my food
Thank you, caramelized onions take a good hour!!
Awesome recipe! Islip Terrace in the house!!!!
This would make an epic meatball sandwich.
4:55 - ACCCK! Dude - you made 13. They look great, but I'm not going to walk under any ladders for a long time.
Sounds really good. I would probably use a nice mature cheddar. I don’t like Swiss cheeses.
as a Norwegian I feel very excited that you use Jarlsberg!
even if they call it a swiss cheese ;P as long as it's european, right?