French Onion Meatballs and Beans
This French Onion Meatballs and Beans recipe takes everything people crave about French onion soup and transforms it into an easy, hearty dinner. It’s comforting, elegant, and surprisingly weeknight-friendly.
I can’t get over the amazing flavor that caramelized French onions gives any recipe. That’s why I wanted to do a mini series using this ingredient! So far I’ve made some deviled eggs and of course the classic French onion dip. I love a saucy meatball dish that is easy to throw together, a crowd pleaser, and holds up the next day. This French onion meatballs and beans recipe is just that.
The meatballs and beans soak in all the savory French onion flavor and the cheese on top makes it just crave-worthy. This recipe delivers restaurant-level flavor using approachable ingredients, clear steps, and smart timing. It’s cozy enough for a Sunday night and impressive enough for guests, no soup bowls required. If you are a fan of meatballs and beans, try my Harissa Lamb Meatballs with orzo and chickpeas!
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Why this recipe works
- It has all the flavor of French onion soup in a more filling, protein-forward format
- Beans make the dish hearty and creamy without needing pasta or bread (no cream either!)
- French onion meatballs and beans are easy, approachable, and reheat beautifully
- It’s a crowd pleaser: my whole family including my 9 month old baby loved this dish! (She was a big fan of the broth beans specifically).
Ingredients
- Onions – The star of the dish; their natural sugars caramelize into deep, complex sweetness.
- Garlic – Adds aromatic depth to the onion base once it begins to caramelize.
- Cannellini beans – Creamy white beans that absorb flavor and make the dish more filling. They’re so good in my Pesto Chicken and White Bean Skillet, too!
- Ground beef – Provides rich flavor and structure for tender, juicy meatballs that hold up in the sauce.
- Panko breadcrumbs – Keep the meatballs moist without making them dense.
- Cheeses – Parmesan in the meatballs and gruyere to top it all.
- Parsley – Brings freshness and balance to the rich beef and onion flavors.
- Egg – Acts as a binder to help the meatballs hold their shape.
- Seasonings – This dish has a lot of flavor! We add garlic powder, onion powder, dried thyme, salt and pepper.
- Bay leaves – Infuses the recipe with subtle herbal savory complexity. Trust me on this.
- Broth – Creates the savory, soup-like base that ties everything together.
- Balsamic vinegar – Adds brightness and acidity to balance the sweetness of the onions. Can substitute with Dijon mustard.
See recipe card for quantities.
how to make french onion meatballs and beans
Step 1: Start by caramelizing the onions and garlic
Step 2: Meanwhile, make the meatballs. Form into ball shape with your hands.
Steps 3-4: Once the onions ahve browned, add the beans and other flavor-building ingredients.
Steps 4-5: Cook in oven for x minutes at 400 degrees
- Start caramelizing the onions. Heat a heavy-bottomed oven-safe pan with a lid over medium heat and coat the bottom with olive oil. Add the sliced onions, chopped garlic, and a few generous pinches of salt, gently stirring to coat. Dot the onions with butter, cover, and let them cook, stirring with a wooden spatula every 5–8 minutes to release moisture and prevent sticking.
- Meanwhile, prepare and bake the meatballs. Preheat the oven to 400°F and line a large baking sheet with parchment paper. In a medium bowl, combine the ground beef, panko, Parmesan, parsley, egg, garlic powder, onion powder, and kosher salt. Mix gently with your hands just until combined (over-mixing causes dense and tough meatballs). Roll into 16 meatballs, place on the sheet, and bake for 10 minutes (they finish cooking in step 6).
- Build flavor in the onions. Back to the onions: After about 15-20 minutes, once light brown bits begin forming on the bottom of the pan, add the bay leaves, thyme, cannellini beans, and a few cracks of black pepper. Stir to distribute evenly and reduce the heat to medium-low. Leave the pan uncovered from this point forward.
- Finish caramelizing slowly and correctly. Continue cooking the onions for about 30 more minutes, stirring every 5 minutes. Avoid stirring too frequently—this prevents browning. If you notice dark or stuck bits forming too quickly, add a small splash of water or broth and gently scrape the bottom with a wooden spatula to deglaze.
- Create the onion broth. Once the onions are caramelized and jammy to your preference, add the broth, balsamic vinegar, and an extra pinch of salt. Increase the heat to medium and bring the mixture to a gentle bubble. Remove and discard the bay leaves.
- Combine, top, and melt. Nestle the partially cooked meatballs into the onion and bean mixture. Sprinkle the Gruyère evenly over the top, then transfer the pan to the oven for about 5 minutes, just until the cheese is fully melted and bubbling. Garnish with extra Parmesan or parsley before serving.
Substitutions and Variations
- Meat: Use ground chicken or turkey for a lighter meatball
- Beans: Swap cannellini beans for butter beans, navy beans, or great northern beans (any white beans work here)
- Cheese: Gruyère is the traditional cheese served with French onion soup. You can use shredded Comte or even white cheddar.
- Veggies: Add sliced mushrooms or even spinach to step 3 to the onions for extra umami in this French onion meatballs and beans recipe
- How to serve: Serve over mashed potatoes, orzo, or scoop toasted sourdough
Storage
This dish keeps well in an airtight container in the refrigerator for up to 4 days.
FAQ
Can I make this without an oven-safe pan?
Yes. In the last step, transfer the onion mixture and meatballs to a baking dish before topping with cheese.
Can i sear the meatballs instead of bake
Absolutely. I chose to bake as this method is more hands-off, and we will need a hot oven to melt the cheese. If you prefer to sear, that is no problem at all.
Can I freeze leftovers?
Yes, I like to freeze with a little extra broth.
Can I make this Gluten-free or Dairy-free?
Yes. Replace the panko breadcrumbs with a gluten-free option. To be dairy-free, omit the cheese and replace the butter with olive oil.
Rate this recipe
If you make these French Onion Meatballs and Beans, I’d love to hear how it turned out. Leave a rating and a review—it helps other readers find the recipe and helps me keep creating dishes you actually want to cook.
French Onion Meatballs and Beans
Ingredients
For the Meatballs
- 1 lb ground beef
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped parsley
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
For the French Onion Bean Sauce
- ¼ cup olive oil
- 3 large sweet or yellow onions halved and thinly sliced root to stem
- 3 cloves garlic chopped
- 2 tablespoons unsalted butter
- 2 bay leaves
- ½ teaspoon dried thyme
- ¼ cup dry sherry, dry white wine, or brandy optional, can substitute with broth
- 1 cup cannellini beans drained and rinsed (this is less than one can, but you can add the full can of beans if you prefer)
- 3 cups chicken or beef broth
- ½ teaspoon balsamic vinegar
- 1 cup shredded Gruyère cheese
- Salt and black pepper to taste
- parmesan cheese and parsely for garnish
Instructions
- Start caramelizing the onions. Heat a heavy-bottomed oven-safe pan with a lid over medium heat and coat the bottom with olive oil. Add the sliced onions, chopped garlic, and a few generous pinches of salt, gently stirring to coat. Dot the onions with butter, cover, and let them cook, stirring with a wooden spatula every 5–8 minutes to release moisture and prevent sticking.¼ cup olive oil, 3 large sweet or yellow onions, 3 cloves garlic, 2 tablespoons unsalted butter
- Meanwhile, prepare and bake the meatballs. Preheat the oven to 400°F and line a large baking sheet with parchment paper. In a medium bowl, combine the ground beef, panko, Parmesan, parsley, egg, garlic powder, onion powder, and kosher salt. Mix gently with your hands just until combined (over-mixing causes dense and tough meatballs). Roll into 16 meatballs, place on the sheet, and bake for 10 minutes (they finish cooking in step 6).1 lb ground beef, ¼ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, ¼ cup chopped parsley, 1 large egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt
- Build flavor in the onions. Back to the onions: After about 15-20 minutes, once light brown bits begin forming on the bottom of the pan, add the bay leaves, thyme, cannellini beans, sherry/brandy/wine/broth and a few cracks of black pepper. Stir to distribute evenly and reduce the heat to medium-low. Leave the pan uncovered from this point forward.2 bay leaves, ½ teaspoon dried thyme, ¼ cup dry sherry, dry white wine, or brandy, 1 cup cannellini beans
- Finish caramelizing slowly and correctly. Continue cooking the onions for about 30 more minutes, stirring every 5 minutes. Avoid stirring too frequently as this prevents browning/caramelization. If you notice dark or stuck bits forming too quickly, add a small splash of water or broth and gently scrape the bottom with a wooden spatula to deglaze.
- Create the onion broth. Once the onions are caramelized and jammy to your preference, add the broth, and balsamic vinegar. Stir, then give it a taste and adjust for seasonings. Increase the heat to medium and bring the mixture to a gentle bubble. Remove and discard the bay leaves.3 cups chicken or beef broth, ½ teaspoon balsamic vinegar, Salt and black pepper
- Combine, top, and melt. Nestle the partially cooked meatballs into the onion and bean mixture. Sprinkle the Gruyère evenly over the top, then transfer the pan to the oven for about 5 minutes, just until the cheese is fully melted and bubbling. Garnish with extra Parmesan or parsley before serving.1 cup shredded Gruyère cheese, parmesan cheese and parsely