Familiar rich deep fall flavors it really is the coziest comfort food.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Appetizer, Main Course, Weeknight Dinner
Cuisine: French
Servings: 6
Ingredients
5Small Onions, peeled and thinly sliced.
1TBSP Butter
½tspSalt
¼tspBlack Pepper
a fewFresh Sprigs of Thyme
a fewFresh Rosemary Stems
½cupDry Red Wine
2cupsBeef Stock
1.5lbsFrozen, already cooked bite size meatballs See Blog for Favorite Brand.
8ozGruyere Cheeseabout two cups.
Crusty Sourdough Bread (optional)
Instructions
In a large oven-safe pan, add your onions, butter, salt, pepper, thyme and rosemary.
Place your pan over medium low heat and caramelize your onions, about 20 minutes. See blog post for more details on how-to-caramelize onions.
Preheat the oven to 350F.
Deglaze with the red wine.
Using a plastic or wooden spoon scrape the bottom of the pan to loosen up any of your brown bits from the onions. If you are using a non-stick pan, you can skip this step.
Add in the beef stock and bring up to a low boil.
Add in the meatballs.
Place pan in the oven and cook for 30 minutes. The meatballs should be hot through. Sprinkle on the shredded cheese and put back into the oven for another 10 minutes, to melt the cheese.