Whenever I make soup, I typically make a lot and freeze some for future meals. Since the kids have moved out and it’s usually just Bill and I, I’ve leaned to portion out a little smaller dishes. I had made French Onion Soup around Christmas time that really turned out nice. Our daughter Michelle was coming to dinner so I pulled out a little larger bowl and decided to change up the soup a bit by adding simple, homemade meatballs. I think it’s important to use Gruyère cheese, which is known for traditionally being used in French onion soup because it is a good melting cheese. It is a hard yellow cheese, named after the town of in Switzerland; sweet but slightly salty, with a flavor that varies widely with age. It can be expensive and is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex and is generally known for having a distinctive but not overpowering taste. By adding the meatballs in combination with the bread and cheese, it was a hearty and delicious main meal!
French Onion Soup, prepared
French Bread, sliced and toasted
Extra Virgin Olive Oil
Garlic Clove, peeled
Gruyere Cheese, shredded
1 lb Ground Beef
1⁄3 Cup Panko crumbs
2 Tablespoons Onion Powder
2 Tablespoon Tomato paste
Salt & pepper, to taste
To make the meatballs, gently mix the hamburger with an egg, the onion powder, breadcrumbs, and tomato paste. Season with salt and freshly ground black pepper.
Shape mixture into small one and a half inch balls. Cook the meatballs in a tiny bit of oil over medium heat, turning frequently until browned and cooked through, about 20 minutes. Drain off any excess fat.
Use meatballs as desired. They freeze well! Cover and allow to cool slightly before freezing. When ready to use, allow meatballs to thaw about 30 minutes at room temperature before using.
Meanwhile, heat soup in saucepan over medium low heat until hot. Add meatballs to soup.
Toast slices of french baguette or french bread that have been drizzled with olive oil to your liking. Once toasted, gently rub with an edge of the fresh garlic. Next, place the toast into the soup and top with shredded cheese.
Place bowls under the broiler until the cheese is melted and bubbling, but not burnt!
I roasted some vegetables and paired dinner with