French Onion Soup Meatballs

Heat the butter and oil in a large pot over medium meat. Add the onions and allow them to cook, tenderize and start to turn golden. Add the thyme, salt, sugar, bouillon/water mixture and wine. Cook on medium heat for about 20 minutes.

For the meatballs: In a large bowl, mix together the milk soaked bread, panko, parsley, salt/pepper, and egg until well combined. Add the meat and mix thoroughly with your hands.

Roll into small meatballs and add them into the pan with the onions. Brown meatballs on each side and reduce heat if they’re cooking too fast. Add additional oil if necessary.

Preheat oven to 370 F.

Prepare the sauce by combining all of the ingredients in a saucepan and heating over medium heat for 10 minutes.

Place the meatballs, onion mixture and sauce in a large baking dish or 10 to 12-inch cast iron skillet. Top with provolone or mozzarella cheese, put it into the oven and bake for 20 minutes (check on it after 15 minutes). Once cheese is hot and bubbly, remove it from the oven and top with thyme or parsley. Prepare to be amazed!

From OrWhateverYouDo.com.