French onion meatballs recipe.
Ingredients:
For the onions
2 tablespoons olive oil
2 tablespoons unsalted butter
2 large onions, thinly sliced
2 bay leaves
1 teaspoon salt
fresh thyme leaves
A pinch of black pepper
1/3 cup dry white wine
For the meatballs:
1 pound ground beef
1 large egg
1/3 cup breadcrumbs
1 teaspoon salt
A pinch of black pepper
1 tablespoon olive oil
For the sauce:
1 tablespoon all-purpose flour
2 cups chicken broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
6 ounces Gruyere cheese grated
Baguette slices, for serving
Recipe:
In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt, cook, occasionally stirring, until the onions are golden and reduced in volume, about 45-55 minutes. You can add water to the pan if it starts to become dry (thisusually happens around the 30-minute mark).
Add the thyme and black pepper and cook until the herbs are fragrant, about 1-2 minutes. Add the white wine and butter. Remove the bay leaves and transfer the onions to a bowl and set aside.
In a large bowl, combine the ground beef, egg, breadcrumbs, salt, and pepper. Add half of the onions to the meatball mixture.
Mix everything together and form the meatballs.
Heat olive oil in the skillet over medium-high heat. Add the meatballs, spacing them evenly, and cook until browned on all sides, 10-12 minutes.
Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute. Add the chicken broth, remaining reserved onions, mustard, and Worcestershire sauce. Stir well, and let simmer until the sauce has thickened, about 10 minutes
Preheat the broiler on low. Sprinkle cheese over the meatballs and broil until the cheese is melted, about 2 minutes.
Serve with bread. Enjoy!