Today we’re making French Onion Meatballs! These are great as either an appetizer or main course. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the caramelized onions
2 tablespoons (28g) olive oil
2 large yellow onions – sliced thinly from root to stem
3 ounces (90g) water
1/2 teaspoon salt
2 tablespoons (28g) butter
For the meatballs
1 1/2 pounds (680g) ground chuck
1/4 cup (60g) milk
3/4 cup (90g) Italian seasoned breadcrumbs
5 cloves garlic paste
1 teaspoon fresh thyme leaves
1 teaspoon (6g) salt
1 teaspoon (2g) black pepper
2 large eggs
olive oil for frying
Finishing the dish
4 cloves garlic minced
1 1/2 tablespoons (12g) flour
1/2 cup (120g) dry red wine
2 cups (480g) low-sodium chicken stock
1 teaspoon thyme leaves
1 tablespoon (15g) brandy or sherry optional
2 cups (230g) Swiss cheese – sliced or shredded, divided
salt and pepper – to taste
12 slices baguette – toasted with or without cheese
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