French Onion Spaghetti and Meatballs

In a bowl, combine 2 pounds of ground chuck, 2 tablespoons of minced garlic, 1 cup of finely diced onion, 1/2 cup of finely chopped parsley, 1 tablespoon of fresh or dry thyme, 1 cup of Italian breadcrumbs, 1/3 cup of heavy whipping cream, and 3 whisked eggs. Season with 1 packet of Onion Soup and dip mix and a little beef bouillon powder. Mix it all together until well combined, without over mashing the meat. Cut about 8 ounces of Gruyère cheese into half-inch cubes (Swiss or low-moisture mozzarella can also be used).

Measure out 4 tablespoons of the meat mixture, roll it into a ball, then flatten it into a patty. Add a cheese cube into the center, pinch the meat around it to seal, and roll it back up into a meatball.

In a pan on medium heat with high heat oil, brown the meatballs on all sides and then set them aside.

Reduce the heat to medium-low. In the same pan, add 3 pounds of yellow onion (cut into half moons). Cook for about 1 hour, stirring frequently, until they are caramelized.

Turn the heat back up to medium. Add 1 tablespoon of minced garlic, 1 tablespoon of thyme, and salt and pepper to taste to the caramelized onions.

Move the onions to create space in the middle of the pan. Add 4 tablespoons of butter and 1/4 cup of flour to the cleared space. Whisk this together to form a roux.

Gradually whisk in 1 cup of white wine, then 2 cups of beef broth, 1 cup of heavy whipping cream, and 1 tablespoon of soy sauce, whisking in between each ingredient. Season with salt and pepper to taste.

Add all of your browned meatballs back into the sauce and let them cook for about 5 minutes.

Serve with a pound of spaghetti tossed with some of the sauce. Place the meatballs and additional sauce on top, and garnish with some fresh thyme or parsley. Enjoy!