Onion Beef Balls (Print Version)

# Ingredients:

01 - 2 tablespoons extra virgin oil.
02 - 2 big yellow onions, cut into thin slices.
03 - 3 ounces lukewarm water.
04 - 1/2 teaspoon sea salt.
05 - 2 tablespoons unsalted butter.
06 - 1 1/2 pounds beef chuck, ground.
07 - 1/4 cup whole milk.
08 - 3/4 cup breadcrumbs, Italian style.
09 - 5 cloves garlic, turned into paste.
10 - 1 teaspoon thyme leaves, fresh picked.
11 - 1 teaspoon regular salt.
12 - 1 teaspoon ground black pepper.
13 - 2 large farm eggs.
14 - 4 cloves garlic, finely chopped.
15 - 1 1/2 tablespoons all-purpose flour.
16 - 1/2 cup red wine, dry variety.
17 - 2 cups chicken broth.
18 - 1 tablespoon cognac (skip if you want).
19 - 2 cups grated Swiss cheese.
20 - 12 thin baguette pieces.

# Instructions:

01 - Soak the breadcrumbs in milk for about 5 minutes. Then mix in all other stuff and shape into 1.5-inch balls.
02 - Put onions in with water and salt, cover and cook for 15 minutes, then take the lid off and keep cooking till they brown.
03 - Get those meatballs golden in hot oil, roughly 3 minutes each side. Take them out and put aside.
04 - Finish browning onions, throw in garlic and sprinkle flour. Pour in the wine, broth, and add your favorite seasonings.
05 - Drop meatballs back into the sauce, sprinkle cheese all over them.
06 - Stick in a 450°F oven for about 7-10 minutes until it's all bubbly and nice.
07 - Get those baguette slices toasty with cheese on top. Serve your meatballs alongside the bread.

# Notes:

01 - You can cook the onions a day before.
02 - Broth made from scratch works best.
03 - Will stay good in your fridge for 3 days.