• E9bddd7531de1ff0dcf3a06d4366c792

Rench Onion Soup Au Gratin Stuffed Meatballs

Delicious and scumptuous

Prep
Cook
Serves 4people
Ingredients
for the onions
2
onions, halved and thinly sliced
1/2
tbsp fresh thyme or 1/2 tsp dried thyme
1
tsp salt
1/2
tsp pepper
1/4
cup beef broth
1/4
cup red wine (Merlot)
for the meatballs
1 1/2
lb ground sirloin
1/2
cup bread crumbs
1
tsp pepper
1
tsp salt
1
egg
8
oz mozzarella cheese (2 oz in 16 half-inch cubes)
olive oil
for the sauce
1 3/4
cups beef broth
1/4
cup red wine (Merlot)
2
tbsp cornstarch
salt
pepper
Directions
1.
For the Onions:
2.
Heat oil in a skillet over medium, add onions, salt and peepper. Cook 15-20 minutes, stirring frequently, or until carmelized. Add thyme, saute for another minute. Then add the wine and beef broth. Reduce until very little liquid remains. Set aside.
3.
For the Meatballs:
4.
Combine the meat, breadcrumbs, pepper, salt, and egg in a large bowl and gently combine. Divide the meat mixture into sixteen equal pieces.
5.
Take one piece of the meat mixture and flatter slightly into a patty. Place about a half tablespoon of the onions and one cube of cheese in the center of the patty. Wrap the meatball around the onions and cheese, sealing as best as possible. Repeat.
6.
Preheat over to 375 farenheit.
7.
Heat olive oil in a skillet over medium high heat. Add the meatballs and brown on all sides.
8.
Whisk together the sauce ingredients which include beef broth, red wine, and cornstarch. Place meatballs in a baking dish, and then pour the sauce over them. Add any remaining onions to the dish. Place in the oven and bake for 15-20 minutes.
9.
Sprinkle the shredded cheese over the meatballs and return to the over for another 15-20 minutes, or until cooked through.

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