French Onion Meatballs (adapted from Half Baked Harvest)

1 pound lean ground beef

½ cup bread crumbs

1 egg, beaten

4 tablespoons (half a stick) butter

3 large yellow onions, thinly sliced

3/4 cup dry white wine

3 cloves garlic, chopped

2 cups mushrooms, sliced

1  tablespoon fresh thyme leaves

1 tablespoon chopped fresh sage

1 teaspoon salt

½ teaspoon pepper 

2 1/2 cups beef stock 

1/4 cup cream

half a baguette, sliced 

1 cup shredded Swiss cheese

Preheat oven to 450°. 

In a bowl, combine ground beef, bread crumbs, egg, and salt and pepper to taste.  Roll into small meatballs and bake on a sheet pan at 450° for 15 minutes. 

Meanwhile, cook together butter and onions in a large dutch oven over medium high heat, stirring occasionally for 10 minutes.  After 10 minutes, add the wine and continue cooking and stirring until the onions are dark brown, 20-30 minutes. 

Add the garlic, mushrooms, thyme, sage, 1 teaspoon salt, and ½ teaspoon pepper to the onions. Cook together for 5 minutes then add the chicken stock and meatballs, increase heat to high, and simmer for 10 minutes.  Stir in the cream. 

Arrange bread on a sheet pan and pop in the oven for about 5 minutes, or until bread is crispy.

Switch oven to broil.  Top the meatballs with the bread and then with Swiss cheese.  Broil until bubbly, about 3 minutes.