French Onion Meatballs

Caramelize your onions

Thinly slice onions from root to stem. Heat a large aluminum or cast iron frying pan *just don't use nonstick* over medium heat and warm 2 tbsp oil and 1 tbsp butter. Add onions to pan and mix. Cook for 5 minutes, then add a pinch of salt. Cook down for 25-35 minutes until onions are deeply golden brown, stirring every 5 minutes but leaving enough time between stirs to get brown. If they are starting to burn or brown to quickly, turn down heat slightly.

Make your meatballs

While your onions caramelize, make your meatballs. To a large bowl, mix 1 lb ground turkey, 1 egg, 1/4 cup parmesan, 1/4 cup panko, 1 tsp minced thyme, 1 minced clove garlic, and a pinch of salt and pepper. Use two forks in a pulling motion to mix until just incorporated. Roll into 2 tbsp balls and pop in air fryer at 400F for 10 minutes (or oven at 400F for 20 minutes).

Finish your onions

Once onions are deeply golden brown, turn heat back up to medium high. Add 1 tbsp minced garlic, 1 tbsp fresh thyme, 1 tbsp flour and 1/4 tsp msg. Mix well and cook for 1 minute. Add 2 1/2 cups beef stock and mix well, then add 1 tbsp balsamic vinegar. Simmer for about 5 minutes.

Finish up

Once sauce has thickened into a gravy like consistency, taste and salt if needed (you likely won't). Add meatballs to pan and top with shredded gruyere. Pop under broiler on low for ~5 minutes until cheese is nice and melty.

Serve with fresh crusty bread and a side salad to balance out the heaviness.