French Onion Soup with Braised Meatballs

Position a rack in the upper third of an oven and preheat to 325°F (165°C).

To make the meatballs, in a large bowl, combine the beef, pork, cream, Parmesan, panko, egg, thyme leaves, salt and pepper. To test the seasoning, use a small quantity of the meatball mixture to form a small patty. In a small fry pan over medium-high heat, warm a little oil. Add the patty and fry until just cooked through. Taste and adjust the seasoning of the meatball mixture if necessary.

Using your hands, gently form the mixture into 20 meatballs, each about 2 inches (5 cm) in diameter.

In a 3 3/4-quart cassadou or small Dutch oven over medium-high heat, warm 2 Tbs. of the oil. In two batches to avoid crowding, sear the meatballs on all sides, turning occasionally, about 5 minutes per batch. Transfer the meatballs to a plate, set aside and wipe the pot clean.

To make the soup, reduce the heat to medium-low, then add the butter to the pot. Once the butter has melted, add the onions. Increase the heat to medium and sauté the onions, stirring frequently, until the onions are tender and golden, about 10 minutes. Slowly begin to add the wine, 1/4 cup (2 fl. oz./60 ml) at a time, stirring until the liquid is absorbed before adding more. Increase the heat to medium-high and continue to cook until the onions are browned and caramelized, another 10 to 15 minutes.

Add the garlic, sherry vinegar and thyme and stir to combine. Season with salt and pepper to taste. Cook until the sherry vinegar is absorbed and the garlic and thyme are fragrant, about 2 minutes. Add the broth and bring to a boil. Cover with a lid and transfer to the oven. Cook for 25 minutes.

Remove from the oven and remove the lid. Let cool for 5 minutes, then spoon off any fat from the surface and discard. Preheat the broiler on high.

Return the meatballs to the pot and sprinkle evenly with the Gruyère. Transfer to the oven and broil until the cheese has melted and browned slightly, 3 to 5 minutes.

To serve, spoon the polenta into bowls and top with the meatballs and braising liquid. Top with a few grinds of black pepper and garnish with thyme leaves. Serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen