French Onion Meatballs with Gruyere: 45 Minute Gourmet Dinner

Instructions:

1. Caramelize the onions. Melt 3 tbsp butter in a large skillet over medium high heat. Add the 600g of sliced onions, salt, and 2 tbsp water. Note: Water creates steam to soften the onions quickly.
2. Cover and soften. Place a lid on the skillet for 5 minutes. This breaks down the onion structure so they brown faster.
3. Brown the onions. Remove the lid and cook for 10-12 minutes more, stirring often, until they reach a deep mahogany color and smell like toasted sugar. Set aside half of these onions for the meat mixture.
4. Create the panade. In a large bowl, combine 0.5 cup panko and 0.25 cup milk. Let it sit for 2 minutes until it forms a thick, wet paste.
5. Mix the meatballs. Add 1 lb beef, 0.5 lb pork, the beaten egg, minced garlic, parsley, salt, pepper, and the reserved onions to the bowl. Gently combine with your hands.
6. Shape the spheres. Roll the mixture into 1.5 inch spheres. Note: Don't pack them too tightly or they will be tough.
7. Sear in batches. In the same onion skillet, brown the meatballs over medium high heat for about 3 minutes per side. Listen for a steady, aggressive sizzle. Remove and set aside; they don't need to be cooked through yet.
8. Build the gravy. Whisk 2 tbsp flour into the remaining onions and fat. Gradually pour in 2 cups beef bone broth and 1 tsp balsamic vinegar while whisking. Add thyme sprigs.
9. Simmer and thicken. Return the meatballs to the pan. Simmer for 8-10 minutes until the sauce is glossy and thick enough to coat the back of a spoon.
10. The cheesy finish. Top with 1.5 cups shredded Gruyere. Place under the broiler for 2-3 minutes until the cheese is bubbly, golden, and smells nutty. > Chef's Tip: If your onions are browning too fast or sticking, add a tablespoon of water and scrape the bottom of the pan. This deglazes the pan and incorporates that flavor back into the onions.