French Onion Meatballs (Print Version)

# Ingredients:

→ For the onions

01 - 2 tablespoons olive oil
02 - 4 medium yellow onions, thinly sliced (about 6 cups)
03 - 3 cloves garlic, thinly sliced
04 - 2 bay leaves
05 - 1 1/2 teaspoons kosher salt
06 - 1 teaspoon fresh thyme leaves
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/3 cup dry white wine, such as sauvignon blanc
09 - 2 tablespoons unsalted butter

→ For the meatballs

10 - 1 pound 90% lean ground beef
11 - 1 large egg, beaten
12 - 1/3 cup panko breadcrumbs
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 2 tablespoons olive oil

→ For the sauce and serving

16 - 1 tablespoon all-purpose flour
17 - 2 cups low-sodium chicken broth
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon Worcestershire sauce
20 - 6 ounces freshly grated Gruyere cheese (about 1 cup)
21 - Toasted baguette slices, for serving

# Instructions:

01 - In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden and reduced, about 45 minutes. Add water if the pan becomes too dry. Stir in the thyme and black pepper and cook for 1 minute until fragrant. Add the white wine and butter, scraping up any browned bits from the pan. Remove and discard the bay leaves. Transfer the onions to a plate and let cool slightly. Rinse and wipe out the skillet.
02 - In a large bowl, combine the ground beef, beaten egg, panko breadcrumbs, salt, and pepper. Roughly chop half the cooled onions and add them to the mixture. Use clean hands to mix until evenly combined.
03 - Divide the mixture into 16 roughly 1 1/2-inch balls. To ensure even portions, form the mixture into an even mound, divide it into quarters, and then divide each quarter into four smaller portions.
04 - Heat 2 tablespoons olive oil in the skillet over medium-high heat. Add the meatballs, spacing them evenly, and cook for 10-12 minutes, turning to brown on all sides. Sprinkle the flour over the meatballs and gently toss until the flour is cooked, about 1 minute. Add the chicken broth, reserved onions, mustard, and Worcestershire sauce. Stir and let simmer for about 10 minutes until the sauce has thickened and darkened.
05 - Preheat the broiler on low. Sprinkle the Gruyere cheese over the meatballs and sauce. Place under the broiler for about 2 minutes, or until the cheese is melted. Serve with toasted baguette slices.

# Notes:

01 - Leftover meatballs and sauce can be stored in the refrigerator for up to 5 days.