For the onions:
2 medium red onions, sliced very thin
2 tbsp olive oil
1/2 tsp salt
1 tsp dried thyme
1 tsp sugar
1 tbsp butter
1/4 cup dry red wine
1 cup beef broth
3 tsp corn starch
For the meatballs:
1 lb ground beef
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp seasoned pepper
1 tsp worcestershire sauce
1 egg
1/4 cup panko bread crumbs
5 oz gruyere cheese, shredded
In a large pot or dutch oven, heat the olive oil over medium heat. Add the onions and season with the 1/4 teaspoon salt and cook for 30 minutes then add the tablespoon of butter, thyme and sugar. Stir to coat the onions and cook for another 10 minutes. While the onions are caramelizing, prepare the meat. In a large bowl season the beef with the garlic powder, onion powder, salt and pepper. In a separate smaller bowl, combine the egg, Panko, and Worcestershire. Pour this egg mixture into the bowl with the beef and stir gently to combine, the form your meatballs, about the size of golf balls. Preheat the oven to 400 degrees. If you have one, spray a baking rack with cooking spray and place it onto the baking sheet and place your meatballs on top of the baking rack. Baking them slightly elevated. Bake the meatballs for 20 minutes. While the meatballs are baking, finish the onions and make the broth. In a jar, pour the beef broth and add the corn starch. Cover the jar and shake vigorously to combine, set aside and if there are any visible clumps of the corn starch remove those with a fork. After the onions have cooked for 40 minutes, add the 1/4 cup of wine and the beef broth and raise the heat to a boil then reduce heat to simmer for 2 minutes. To finish the dish, add the cooked meatballs to a casserole dish. Top with the onions, then with the shredded Gruyere cheese. Broil for 5-6 minutes until the cheese is melty and browned. I served over hot mashed potatoes.
