1. Peel and then slice the onions into strips.
2. Separate the slivers.
3. Add the beef mince, egg, garlic, and 75 g of breadcrumbs into a bowl.
4. Season with black pepper and 1 tsp of salt, and mix well.
5. Scoop out and roll into 50 g - 60 g meatballs (you should be able to make 8-10).
6. Arrange your meatballs in a hot pan, then sear and brown them all around.
7. Set the meatballs aside.
8. In the same pan you used to cook the meatballs, add some butter.
9. Add the sliced onions to the pan, and then seasons with black pepper and 2 tsp of salt.
10. Sauté for 30 minutes until caramelised.
11. Sprinkle some fresh thyme on top and add the white wine.
12. Place the meatballs on the pan and add the beef stock.
13. Simmer for 8 minutes.
14. Transfer to an oven safe dish.
15. Add some grated gruyere cheese on top.
16. Grill at 240 C for 8-10 minutes °C until golden brown.
17. Serve and enjoy!
Recipe by Chef Autumn
