Ingredients:

  • 2 large yellow onions, thinly sliced (about 600g / 21 oz)
  • 2 tablespoons olive oil (30 ml / 1 fl oz)
  • 1 tablespoon butter (15g / 0.5 oz), unsalted
  • 1 teaspoon sugar (5g / 0.17 oz)
  • 1/2 teaspoon salt (3g / 0.1 oz)
  • 1/4 teaspoon black pepper (1g / 0.03 oz)
  • 1/4 cup dry red wine (optional) (60 ml / 2 fl oz)
  • 2 pounds ground beef (850g) (80/20 blend recommended)
  • 1 cup panko breadcrumbs (60g / 2.1 oz)
  • 1/2 cup beef broth (120 ml / 4 fl oz)
  • 1 large egg, lightly beaten (approx. 50g / 1.8 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1 tablespoon Worcestershire sauce (15 ml / 0.5 fl oz)
  • 1 teaspoon dried thyme (2g / 0.07 oz)
  • 1/2 teaspoon dried rosemary (1g / 0.03 oz), crushed
  • Salt and pepper to taste
  • 4 cups beef broth (950 ml / 32 fl oz)
  • 1 tablespoon cornstarch (8g / 0.28 oz)
  • 8 ounces Gruyère cheese, shredded (225g / 8 oz)
  • Crusty bread, for serving (optional)

Instructions:

  1. Sauté onions in olive oil and butter over medium heat. Add sugar, salt, and pepper. Cook slowly, stirring frequently, until deeply golden brown and caramelized. Deglaze with red wine (if using). Set aside.
  2. In a large bowl, combine ground beef, panko breadcrumbs, beef broth, egg, garlic, Worcestershire sauce, thyme, rosemary, salt, and pepper. Mix gently until just combined. Do not overmix.
  3. Press half of the meatloaf mixture into the loaf pan. Top with half of the caramelized onions. Add the remaining meatloaf mixture, then top with the remaining onions.
  4. Whisk 1/2 cup cold beef broth with cornstarch, then combine with remaining beef broth in a sauce pan and cook until thickened.
  5. Bake uncovered for 50 minutes, then increase tempurature and cover with cheese until golden and melted.
  6. Let the french onion soup meatloaf rest for 10 minutes before slicing and serving.