10.75ounces condensed French onion soupdon't dilute
8ouncesSwiss cheese slices
Instructions
To Freeze for Later
Add all of the ingredients except the cheese to a labeled freezer bag.
Freeze flat.
To Cook
Thaw overnight in the refrigerator if you’ve made it ahead of time. This saves time but is not totally necessary. It may take your dish a bit longer to cook, though.
Preheat the oven to 375°F.
Grease a 2 quart casserole dish.
Pour the soup over the meatballs and onions, or dump the contents of the freezer bag into the casserole dish.
Cover with aluminum foil and bake for 20 minutes.
Uncover and lay the Swiss cheese over the meatballs.
Return to the oven until the cheese is melted.
Serve as desired.
Notes
Storage:Spoon the leftovers into an airtight container, or store them in a ziploc bag (zipper top storage bag). Enjoy within three or four days.Reheat meatballs on the stove (covered) over medium heat until heated through. You can also use the microwave to warm individual portions.Freeze leftovers in an airtight container for up to 3 months. Let thaw in the fridge overnight before using.Tips:
If you don't feel that the sauce is thick enough you can mix 1 ½ teaspoons of cornstarch with ¼ cup of water or beef stock and add it to the pan. Cook on the stovetop for a minute or two until as thick as you want it.
Don't add water to the condensed French onion soup.
Most French onion recipes include a bit of sherry or cooking wine. If you're feeling fancy, add a splash to the pan. It's not necessary, though.
Covering the pan with foil locks in moisture. Don't leave any spots open where steam can escape, or your meatballs can taste dry.
The French onion sauce is delicious, so be sure to serve these meatballs over something yummy, like egg noodles, pasta, or rice.