French Onion Soup w/Meatballs and Mashed Potatoes

Ingredients

2T                 Butter

2T                 Olive oil

4C                 Onions, sliced into 1/4 inch wide strips

3ea                Garlic cloves, minced

1T                 AP flour

2C                 Low sodium beef broth (we use home made)

2t                   Chopped fresh thyme

1/4t                Kosher salt

1/4t                Ground black pepper

1lb                 80/20 ground chuck made into 15 meatballs

Batch Meatballs              

  Meat ball recipe

1C                 Gruyere cheese, shredded

3ea                Medium potatoes

                      Mike’s mashed potatoes recipe

Garnish         Fresh thyme

Process

Make the meatballs

Add the butter and olive oil to a large 12-inch cast iron skillet

Heat over medium low heat until the butter is melted

Add the onions and garlic and cook, stirring occasionally, until the onions are softened and lightly browned (about 25 minutes)

Stir in the flour

Cook, stirring occasionally for 5 minutes

Stir in the beef broth, thyme, salt, and pepper

Bring to a boil

Reduce heat to simmer

Cook until slightly thickened (about 10 minutes)

Preheat oven to broil

Stir in the meatballs

Cover and cook for 5 minutes

Broil 6 inches from the heat source 3 to 5 minutes     

Serve in a bowl with mashed potatoes

Garnish with thyme