Onion Meatball Dish (Print Version)
# Ingredients:
01 -
12 baguette slices.
02 -
2 cups shredded Swiss cheese.
03 -
1 tablespoon optional brandy.
04 -
2 cups chicken stock.
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 black pepper.
10 -
1 teaspoon chopped fresh thyme.
11 -
5 cloves mashed garlic.
12 -
3/4 cup seasoned Italian breadcrumbs.
13 -
1/4 cup whole milk.
14 -
1 1/2 pounds ground beef chuck.
15 -
2 tablespoons unsalted butter.
16 -
1/2 teaspoon table salt.
17 -
3 ounces of water.
18 -
2 yellow onions, sliced thin.
19 -
2 tablespoons extra virgin olive oil.
# Instructions:
01 -
Stir breadcrumbs and milk together, let them sit for five minutes. Mix in the rest, then roll into 1.5-inch balls.
02 -
Cook onions with salt and water covered for a quarter-hour. Uncover and keep cooking till golden brown.
03 -
Heat the oil and fry the meatballs, turning them every 3 minutes. Take them out and set aside.
04 -
Once onions are caramelized, stir in flour and garlic. Pour in wine and stock, then add seasonings.
05 -
Put the meatballs back in the pan and sprinkle cheese over the top.
06 -
Pop it in the oven at 450°F, and bake for 7-10 minutes until bubbly.
07 -
Toast the baguette slices topped with cheese. Serve alongside the meatballs.
# Notes:
01 -
Make the onions a day early if you'd like.
02 -
Homemade broth works best here.
03 -
Stays fresh in the fridge for 3 days.