Ingredients
Scale
- Meatballs:
- 1 lb ground beef
- 1/2 cup shredded Gruyere cheese
- 1/2 cup panko breadcrumbs
- 1 egg
- 1/4 cup fresh parsley, chopped
- salt and pepper to taste
- French Onion Sauce:
- 2 tbs olive oil
- 2 tbs butter
- 2 large onions, sliced thin
- 4 cloves garlic, minced
- 1 ¾ cups low sodium beef broth
- 1 tsp fresh thyme
- 2 cups shredded Gruyere cheese
- Assembly:
- fresh chopped parsley
- 4 large slices sourdough bread, toasted
Instructions
- Meatballs:
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Mix all of the meatball ingredients until combined. Form your medium sized meatballs; I produced 16 meatballs. Bake them for 20-25 minutes.
- French Onion Sauce:
- Melt your butter with the oil in a large deep pan or wide dutch oven. Add the onions and cook on LOW HEAT until they soften and caramelize, should take 30-45 minutes. Stir occasionally.
- Stir in the garlic for 30 seconds. Pour in the beef broth, thyme and season with salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Cook for about 10-15 minutes, allowing it to thicken.
- Add the cooked meatballs to the sauce pan and sprinkle the cheese on top. Cover the pan for the cheese to melt.
- To serve: Garnish with fresh parsley. Add meatballs and onions on top of your bread slices.