French Onion Meatballs (Print Version)
# Ingredients:
01 -
1 egg, whisked.
02 -
1 slice of hearty whole-grain bread.
03 -
1 1/4 lbs of ground chicken.
04 -
A quarter cup of cream or whole milk.
05 -
2 tbsp of sage, freshly chopped.
06 -
2 tbsp of fresh thyme leaves.
07 -
6 tbsp of salted butter.
08 -
Around 3-4 medium onions, thinly sliced.
09 -
2 cups of sliced mushrooms.
10 -
3 garlic cloves, minced.
11 -
3/4 cup dry white wine—your choice!
12 -
2 1/2 cups of chicken stock.
13 -
6 slices of baguette or French bread.
14 -
1 cup of shredded gruyere cheese.
# Instructions:
01 -
Set the oven to 450°F and grease the bottom and sides of a 9x13 pan.
02 -
Combine the chicken, beaten egg, herbs, and bread crumbs (softened). Roll up into ball shapes.
03 -
Throw the meatballs in the oven for 15 mins. They should get a good crust but stay soft inside.
04 -
Using butter, melt it and slowly caramelize the sliced onions. Gradually pour in the wine over about 30 minutes.
05 -
Toss in the mushrooms, sage, thyme, and broth. Let the meatballs cook in this for 10 minutes. Stir in the cream at the end.
06 -
Layer toasted bread on top of everything. Cover with cheese and broil until you see golden, bubbly goodness—shouldn't take more than 5 minutes.
# Notes:
01 -
You can prep up to the simmering stage early if needed.
02 -
Don't add all the wine to the onions at once—take your time.
03 -
Make sure to soak the bread well; it’s key!