French onion meatballs takes the classic french onion soup in a whole new direction. By adding meatballs to french onion soup, you create essentially french onion meatball stew. Instead of an appetizer soup, voila! Serve as a light entree instead!
Add onions and cook for 5-8 minutes or until onions are tender and starting to brown.
Add the fresh thyme, garlic, and flour to make a roux.
Stir to coat.
Cook for 2-3 minutes, stirring frequently.
Add 1 cup of broth and stir, scraping the brown bits off the bottom of the pot.
Add in 1 cup broth, mustard, vinegar, and Worcestershire sauce.
Stir to combine.
Make the French Onion Meatballs
Add in the meatballs.
Stir to coat the meatballs.
Turn the Instant Pot to pressure cook, cover, and cook on high pressure for 6 minutes.
When finished, vent slowly and turn the IP to keep warm.
Sprinkle with the shredded cheese.
Serve and enjoy!
Video
Notes
You don’t need long slices of onion since these are party meatballs so cut your onions in half before slicing so they are shorter.
If your instant pot gets too hot after making the French Onion sauce, pour out the sauce and let the pot cool off or prepare the sauce ahead of time and just pull it out of the fridge when you are ready to make the meatballs.
The melted Gruyère cheese is one of the best parts of this dish but it doesn’t take long to melt so you can sprinkle in on at the end.