Cheesy Onion Beef Balls (Printable Version)
# What You'll Need:
01 -
2 tablespoons extra virgin olive oil.
02 -
2 big yellow onions, cut into thin slices.
03 -
3 ounces cold water.
04 -
1/2 teaspoon table salt.
05 -
2 tablespoons unsalted butter.
06 -
1 1/2 pounds beef chuck, ground.
07 -
1/4 cup whole milk.
08 -
3/4 cup seasoned Italian crumbs.
09 -
5 cloves garlic, made into paste.
10 -
1 teaspoon thyme leaves, fresh.
11 -
1 teaspoon cooking salt.
12 -
1 teaspoon ground black pepper.
13 -
2 large fresh eggs.
14 -
4 cloves garlic, finely chopped.
15 -
1 1/2 tablespoons all-purpose flour.
16 -
1/2 cup red wine, dry variety.
17 -
2 cups chicken broth.
18 -
1 tablespoon cognac (skip if you want).
19 -
2 cups grated Swiss cheese.
20 -
12 thin baguette slices.
# Preparation Steps:
01 -
Soak crumbs in milk for about 5 minutes. Throw in the other stuff and shape into 1.5-inch balls.
02 -
Simmer onions with water and salt with lid on for 15 minutes, then take off lid and keep cooking till brown.
03 -
Get meatballs golden in hot oil, roughly 3 minutes each side. Take out and put aside.
04 -
Finish browning onions, toss in garlic and flour. Pour in wine, broth, and add your spices.
05 -
Put meatballs back in the sauce, sprinkle cheese on top.
06 -
Cook at 450°F for about 7-10 minutes till it's all bubbly.
07 -
Get baguette slices toasty with cheese on top. Serve the meatballs alongside the bread.
# Additional Tips:
01 -
You can make the onions a day before.
02 -
Broth made from scratch works best.
03 -
Good in the fridge for 3 days.