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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 20 mins
This isn’t your traditional saucy meatball sub, but instead has jammy caramelized onions and lots of Gruyère cheese just like our favorite French onion soup. The meatballs are quick and easy, and the caramelized onions are deeply savory with just a bit of natural sweetness to them. Take the caramelizing process slowly. It will be tempting to up the heat and cook them faster, but if you let them cook slowly for longer, they will taste so much better and become jammier. Top with as much cheese as your heart desires!
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
Meatballs
- 1 lb.
ground beef
- 1/2 cup
panko bread crumbs
- 1/4 cup
finely grated Parmesan (about 2 oz.)
- 1
large egg, beaten
- 3
cloves garlic, finely chopped
- 2 Tbsp.
chopped fresh parsley
- 2 tsp.
fresh thyme leaves
Kosher salt
Freshly ground black pepper
Caramelized Onions
- 3 Tbsp.
unsalted butter
- 3
large yellow onions, thinly sliced
- 2
cloves garlic, minced
- 2 tsp.
fresh thyme leaves
- 1/4 cup
red wine
- 1 cup
low-sodium beef broth
Kosher salt
Freshly ground black pepper
Sandwiches
- 4
hoagies, split open
- 1 1/2 cups
shredded Gruyère (about 3 oz.)
Directions
Meatballs
- Step 1Preheat oven to 425°. Line a large baking sheet with foil. In a large bowl, combine beef, bread crumbs, Parmesan, egg, garlic, parsley, and thyme; season with salt and pepper. Mix with your hands or a wooden spoon until well combined. Form into 16 balls (about 2 tablespoons each) and arrange on prepared sheets.
- Step 2Bake meatballs until browned and cooked through, 14 to 16 minutes. Keep warm until ready to use.
Caramelized Onions
- Step 1In a large skillet over medium heat, melt butter. Add onions and cook, stirring occasionally and reducing heat to medium-low after 10 minutes, until golden and jammy, about 30 minutes.
- Step 2Increase heat to medium and add garlic and thyme. Cook, stirring, until fragrant, about 1 minute. Add wine, bring to a simmer, and cook until completely reduced, 2 to 3 minutes. Add broth and bring to a boil. Cook, stirring occasionally, until liquid is almost completely reduced, 8 to 10 minutes; season with salt and pepper.
Sandwiches
- Step 1Heat broiler. Divide onions among hoagies. Arrange 4 meatballs in each, then top with Gruyère.
- Step 2Place sandwiches on a rimmed baking sheet and broil until cheese is melty and golden (watch closely!), 2 to 5 minutes.
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