Ingredients:

  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tsp granulated sugar
  • 0.5 tsp salt
  • 2 lbs 80/20 ground beef
  • 1 cup panko breadcrumbs
  • 0.33 cup whole milk
  • 2 large eggs, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tbsp French onion soup mix
  • 0.5 cup freshly grated Parmesan cheese
  • 1.5 cups shredded Gruyère cheese
  • 0.25 cup beef stock
  • 1 tbsp balsamic glaze
  • Fresh thyme for garnish

Instructions:

  1. Melt 2 tbsp unsalted butter in a large skillet over medium low heat. Add the 2 large yellow onions, 1 tsp sugar, and 0.5 tsp salt. Cook for about 20-25 minutes, stirring occasionally, until they are deep mahogany and jam like. Set aside to cool.
  2. In a small bowl, combine 1 cup panko breadcrumbs and 0.33 cup whole milk. Let this sit for 5 minutes until the liquid is fully absorbed into a paste.
  3. In a large mixing bowl, whisk together the 2 beaten eggs, 2 tbsp Worcestershire sauce, 1 tbsp French onion soup mix, and 0.5 cup freshly grated Parmesan cheese. Stir in the 0.25 cup beef stock and the cooled caramelized onions.
  4. Add the 2 lbs ground beef to the bowl. Use your hands to gently fold everything together until just combined, being careful not to overwork the meat.
  5. Place the mixture onto a parchment lined baking sheet and shape it into a loaf roughly 10 cm wide and 25 cm long.
  6. Preheat your oven to 180°C. Bake the meatloaf for 45 minutes until the surface is browned and the center feels firm.
  7. Remove the loaf and brush the top with 1 tbsp balsamic glaze. Pile the 1.5 cups of shredded Gruyère cheese on top, pressing down slightly so it stays put.
  8. Return to the oven for another 10-15 minutes until the cheese is bubbling and starting to brown in spots.
  9. Remove the meatloaf from the oven and let it sit for at least 10 minutes before slicing.
  10. Sprinkle with fresh thyme and slice into thick slabs. The center should be juicy and the cheese should stretch with every piece.