Onion Meatballs (Print Version)

# Ingredients:

01 - Two big onions, thinly sliced.
02 - Three ounces of water.
03 - A half teaspoon of salt.
04 - Two tablespoons of butter.
05 - A pound and a half of ground chuck.
06 - 1/4 cup whole milk.
07 - Three-fourths cup breadcrumbs (Italian style).
08 - Five cloves of garlic, mashed into paste.
09 - One teaspoon of fresh thyme.
10 - One teaspoon of black pepper.
11 - A teaspoon of salt.
12 - Two large eggs.
13 - Four cloves of garlic, finely chopped.
14 - One and a half tablespoons of flour.
15 - Half a cup of dry red wine.
16 - Two cups chicken broth.
17 - A tablespoon of brandy—totally optional!
18 - Two cups shredded Swiss cheese.
19 - A dozen slices of baguette.

# Instructions:

01 - Soak the breadcrumbs in milk for five minutes. Throw in the rest of the ingredients and roll the mixture into 1.5-inch balls.
02 - With the lid on, cook onions with some water and salt for 15 minutes. Then, take off the lid and caramelize them.
03 - Brown the meatballs in olive oil—about 3 minutes per side. Remove them when done.
04 - Once the onions are fully golden, stir in garlic and flour. Add wine, broth, and season to your liking.
05 - Place the meatballs back in the pan and sprinkle cheese over the top.
06 - Bake at 450°F for around 7 to 10 minutes, until the cheese is melted and bubbly.
07 - Toast the baguette slices with cheese on top and serve alongside the meatballs.

# Notes:

01 - Make the onions ahead to save time.
02 - If you can, go for homemade broth!
03 - Can be kept fresh in the fridge for up to 3 days.

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