French onion meatballs in onion gravy

Rehydrate the breadcrumbs in milk, about equal parts, and set aside.

Strip the thyme leaves and chop finely with the parsley.

Grate two garlic cloves.

Mix the ground beef with the herbs, garlic, parm, egg, salt, pepper, the soaked breadcrumbs and a handful of Swiss by hand.

With wet hands roll into decent-size meatballs, cover with plastic wrap and chill about 15 minutes while the oven preheats.

Thinly slice two yellow onions; melt butter and olive oil in a braiser and cook the onions slowly, not on high heat, about 25 minutes until soft, jammy and caramelized.

About 10 minutes before the onions are done, roast the meatballs in a hot oven about 10 minutes.

Add a pinch of brown sugar and about a teaspoon of balsamic vinegar to the onions.

Add flour and cook out the raw taste; deglaze with a little wine over higher heat, lifting the brown bits.

Add beef stock, a couple of dashes of Worcestershire and fresh thyme; no extra salt as the stock is salty.

Return the meatballs, bring to a boil and simmer 10 to 15 minutes until the gravy thickens.

Sprinkle with shredded mozzarella and Swiss and let it melt gently in the pan about a minute (or broil); serve with parsley and mashed potatoes or buttered noodles.