Related Recipes
Prep: 25-30 min
Cook: 1 hour - 1 hour 15 minutes
Ready In: 1 hour 30 minutes - 1 hour 45 minutes
Level : Medium
Prep: 25-30 min
Cook: 1 hour - 1 hour 15 minutes
Ready In: 1 hour 30 minutes - 1 hour 45 minutes
Level : Medium
| 8 tablespoons (1 stick) butter, cubed and divided | |
| 8 slices French bread baguette (1/2-inch thick) | |
| 1 large egg, lightly beaten | |
| 1/4 cup dry Italian-style or seasoned bread crumbs | |
| 3 tablespoons minced fresh thyme, divided | |
| 4 garlic cloves, minced and divided | |
| 1/2 teaspoon each salt and pepper | |
| 1 pound ground beef (90% lean) | |
| 3 medium onions, halved and thinly sliced | |
| 3/4 cup dry white wine | |
| 2 tablespoons minced fresh rosemary | |
| 2 1/2 cups beef broth | |
| 6 ounces Hoard's Dairyman Farm Creamery Sark Butterkase cheese, shredded and divided (1 1/2 cups) | |
| Fresh thyme leaves |
Golden-brown meatballs meet rich, caramelized onions in this comforting French Onion Butterkase dish. Every bite is layered with savory flavor, melted cheese, and buttery crisp toasts — a cozy, indulgent take on a classic that’s perfect for sharing or savoring solo.
| 1. | Heat oven to 450°F. |
| 2. | Melt 2 tablespoons butter. Brush bread with butter on each side; place on an ungreased baking sheet. Bake for 7-9 minutes or until toasted, turning once. Set aside. |
| 3. | Reduce oven temperature to 375°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet. |
| 4. | Combine the egg, bread crumbs, 1 tablespoon thyme, 1 garlic clove, salt and pepper in a large bowl. Crumble beef over bread crumbs mixture; mix just until combined. Shape beef mixture into 1-inch balls. Place on prepared pan. |
| 5. | Bake for 18-25 minutes or until a thermometer inserted into meatballs reads 160°F. |
| 6. | Meanwhile, melt remaining butter in a 12-inch ovenproof skillet over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Add wine; cook for 15-25 minutes longer or until onions are golden brown, stirring occasionally. |
| 7. | Stir in the rosemary, remaining thyme and garlic. Cook and stir for 2 minutes. Gradually add beef broth. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally. Gradually stir in 1/2 cup butterkase until melted. Add meatballs; heat through. |
| 8. | Remove from the heat. Season with salt and pepper. Top with reserved toasts. Sprinkle with remaining butterkase. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Garnish with thyme. |
