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Matt's French Onion Soup Egg Noodles with Meatballs

Updated: Dec 17, 2020

"The only thing we made twice because it was so good."


 

SERVING TIME

20-30 minutes


INGREDIENTS

  • 1 pkt sour cream

  • 1 romaine heart

  • beef broth concentrate

  • 1 oz panko

  • ¼ oz fresh thyme

  • garlic (use 1 medium clove)

  • 3 (¾ oz) pieces fontina

  • 1 medium yellow onion

  • ½ lb egg noodles

  • 10 oz ground beef

  • neutral oil

  • kosher salt & pepper

  • apple cider vinegar

  • all-purpose flour

  • 3 tablespoons butter

  • 1 large egg


EQUIPMENT

  • medium ovenproof skillet

  • large saucepan

  • colander

METHOD


1. Cook noodles & prep

Bring a large saucepan of salted water to a boil. Add egg noodles and cook, stirring occasionally, until al dente, 5–6 minutes. Drain noodles, return to pot, and toss with 1 tablespoon butter; cover to keep warm. Halve, peel, and thinly slice all of the onion. Coarsely grate or finely chop fontina. Finely chop ¼ teaspoon garlic.


2. Shape & brown meatballs

Finely chop 1 teaspoon thyme leaves, discarding stems; reserve 1 sprig for step 4. In a large bowl, combine beef, panko, chopped thyme, garlic, 1 large egg, ¾ teaspoon salt, and a few grinds of pepper. Shape into 8 meatballs. Heat 1½ tablespoons oil in a medium ovenproof skillet. Add meatballs; cook until browned all over, 4–5 minutes. Transfer to a plate.


3. Caramelize onions

Discard any fat from skillet, then melt 2 tablespoons butter over medium heat. Add onions and season with salt. Cook, stirring occasionally, until onions are tender and deeply browned, 8–10 minutes (if skillet is dry, add 1 tablespoon water at a time, as needed). In a liquid measuring cup, whisk beef broth concentrate and 1 cup water until smooth.

4. Make sauce

Add ½ tablespoon flour to onions over medium-high heat, stirring to coat. Add broth mixture and reserved thyme sprig. Cook, stirring, until sauce is slightly thickened, about 3 minutes. Return meatballs to skillet, then reduce heat to medium-low. Simmer until meatballs are cooked through, about 5 minutes.

5. Make wedge salad

Preheat broiler with top rack 6 inches from heat source. In a medium bowl, whisk sour cream, 1 teaspoon vinegar, and 1 tablespoon oil; season with salt and pepper. Halve romaine lengthwise, making 2 wedges. Transfer wedges to a serving plate and drizzle dressing over top.

6. Broil meatballs & serve

Discard thyme sprig from sauce. Sprinkle cheese over meatballs. Broil on top oven rack until cheese is melted and browned in spots, 1–3 minutes. Serve egg noodles with meatballs and French onion sauce spooned over top. Serve wedge salad alongside. Enjoy!


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