Ingredients:

  • 3 large Yellow Onions, thinly sliced
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1/4 cup Dry Sherry or Dry White Wine
  • 1/2 cup low sodium Beef Broth
  • 1 tsp Fresh Thyme Leaves, chopped
  • Salt and Black Pepper, to taste
  • 1 lb Ground Beef (80/20 recommended)
  • 1 lb Ground Pork
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 4 oz Gruyère Cheese, freshly shredded
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Caramelise the Onions (The Crucial Step): Melt butter and oil in a large heavy-bottomed skillet over medium heat. Add sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 40–50 minutes until deeply brown and jammy.
  2. Deglaze and Finish Onions: Increase heat, pour in sherry/wine, scraping up any browned bits (the fond). Cook until evaporated. Stir in beef broth and thyme; simmer until liquid evaporates. Cool the onion mixture slightly.
  3. Prepare Loaf Mixture: In a large mixing bowl, gently combine the ground beef, pork, Panko, egg, Worcestershire sauce, and Dijon mustard. Do not overmix.
  4. Incorporate Onions: Fold about 3/4 of the cooled caramelised onions into the meat mixture. Reserve the remaining onions for topping/glazing.
  5. Shape and Initial Bake: Lightly grease a 9x5 inch standard loaf pan. Press the meat mixture evenly into the pan. Place the reserved caramelised onions evenly over the top surface of the loaf. Bake in a preheated oven at 375°F (190°C) for 45 minutes.
  6. Apply Cheese Topping: Remove the loaf from the oven. Sprinkle the shredded Gruyère evenly over the top. Return to the oven for a final 15–20 minutes.
  7. Check Doneness and Rest: The meatloaf is done when an internal thermometer reads 160°F (71°C). Let the French Onion Soup Meatloaf rest in the pan for 10 minutes before slicing.
  8. Serve: Garnish generously with fresh parsley.