Onion Cheese Meatballs (Print Version)
# Ingredients:
01 -
12 baguette slices.
02 -
2 cups grated Swiss cheese.
03 -
1 tablespoon optional brandy.
04 -
2 cups chicken broth.
05 -
1/2 cup dry red wine.
06 -
1 1/2 tablespoons all-purpose flour.
07 -
4 minced garlic cloves.
08 -
2 large eggs.
09 -
1 teaspoon ground black pepper.
10 -
1 teaspoon fine sea salt.
11 -
1 teaspoon chopped fresh thyme.
12 -
5 cloves garlic made into a paste.
13 -
3/4 cup Italian-style breadcrumbs.
14 -
1/4 cup whole milk.
15 -
1 1/2 pounds of ground beef chuck.
16 -
2 tablespoons salted butter.
17 -
1/2 teaspoon salt for onions.
18 -
3 ounces water.
19 -
2 large yellow onions, sliced thin.
20 -
2 tablespoons olive oil.
# Instructions:
01 -
Soften breadcrumbs by soaking them in milk for 5 minutes. Mix everything together and shape into meatballs about 1.5 inches big.
02 -
Cover onions while cooking with a bit of water and salt for 15 minutes. Remove lid and caramelize them until golden.
03 -
Fry the meatballs in hot oil, working in batches, turning them for about 3 minutes on each side. Place aside when done.
04 -
Finish caramelizing onions, then stir in garlic and flour. Pour in the wine, stock, and some seasonings to mix everything.
05 -
Put the meatballs back in the skillet, spread cheese over the top.
06 -
Bake in the oven at 450°F for about 7-10 minutes until bubbly and golden.
07 -
Toast the bread with a layer of cheese. Pair the crunchy slices with the flavorful meatballs.
# Notes:
01 -
Onions can be made ahead of time.
02 -
It's best to use homemade chicken broth.
03 -
Keeps fresh in the fridge for up to 3 days.