Onion Meatballs Caramelized (Print Version)
# Ingredients:
01 -
2 big onions, sliced super thin.
02 -
2 tablespoons of butter.
03 -
3 ounces of plain water.
04 -
12 baguette slices.
05 -
1 teaspoon of black pepper.
06 -
2 eggs, large size.
07 -
1 1/2 tablespoons white flour.
08 -
2 cups shredded Swiss cheese.
09 -
1/4 cup plain milk.
10 -
1 tablespoon brandy (optional).
11 -
5 cloves garlic, mashed into paste.
12 -
2 cups chicken broth.
13 -
1/2 a teaspoon of salt.
14 -
2 tablespoons of olive oil.
15 -
3/4 cup of Italian-style breadcrumbs.
16 -
1 teaspoon fresh thyme.
17 -
4 minced garlic cloves.
18 -
1/2 cup dry red wine.
19 -
1 teaspoon kosher salt.
20 -
1 1/2 pounds ground chuck beef.
# Instructions:
01 -
Stir milk into breadcrumbs, wait 5 minutes. Toss in the rest and roll into 1.5-inch balls.
02 -
Let onions cook slowly with salt and water, covered for 15 minutes. Remove the lid to finish browning.
03 -
Fry meatballs in olive oil until golden, about 3 minutes for each side. Set them aside after cooking.
04 -
Cook onions fully, stir in garlic and flour. Pour in wine, broth, and other seasonings.
05 -
Put meatballs back in the pan and sprinkle cheese over the top.
06 -
Bake at 450°F for 7-10 minutes until cheese’s bubbly and golden.
07 -
Toast the bread with cheese on top. Dish up the meatballs alongside the toasts.
# Notes:
01 -
You can caramelize onions in advance.
02 -
Try to use stock made at home.
03 -
Lasts in the fridge for up to 3 days.