| Portions |
|---|
| 4 |
Ingredients
For the Onions and Meatballs
- 3 tablespoons butter
- 5 yellow onions, peeled, halved, and thinly sliced
- Salt & pepper
- 2 teaspoons Herbes de Provence
- 3 tablespoons brandy
- ¼ cup breadcrumbs
- ¼ cup low sodium beef broth
- 1 egg
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 454g lean ground beef
- Olive oil
For the Orzo and Serving
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 900ml low sodium beef broth
- 1–2 sprigs fresh thyme
- 1 cup orzo
- Salt & pepper
- 1–1 ½ cups grated Gruyèye cheese
Directions
- Melt the butter in a large oven-safe pan over medium heat. Add the onions to the pan, season with salt and pepper, and add the Herbs de Provence. Turn the heat down to medium-low and cook stirring occasionally until the onions are golden and caramelized, about 20 to 25 minutes. Deglaze the pan with brandy then remove from the heat. Scoop a heaping ¼ cup of the onions out of the pan and set aside to cool to room temperature.
- Meanwhile, heat your oven to 400ºF and line a sheep pan with parchment paper. In a large bowl, stir together the breadcrumbs and beef broth. Add in the egg, garlic clove, Worcestershire sauce, and Dijon mustard. Finely dice the heaping ¼ cup of caramelized onions and add to the bowl along with the ground beef. Using two forks, toss the mixture to combine.
- Using a spoon or small spring-loaded ice cream scoop, scoop small (approx. 2 tablespoon) mounds onto the prepared sheet pan. Drizzle with oil and lightly roll into meatballs. Roast the meatballs for 15 to 18 minutes or until cooked through to 165ºF.
- While the meatballs roast, prepare the orzo. Place the pan with the caramelized onions back over medium heat. Scatter in the flour and cook for 1 minute just to toast. Whisk in the wine and simmer for about a minute then whisk in the beef broth and thyme. Turn the heat up to high and bring to a boil. Add in the orzo and cook, stirring frequently, for 10 to 12 minutes or until al dente. Remove the sprigs of thyme and season with salt and pepper, to taste.
- Retrieve the meatballs and, once the orzo is cooked to your liking, nestle the meatballs into the pan. Scatter with the Gruyère and transfer the pan to the oven. Broil on high just until the cheese is melted and lightly golden brown, about 2 minutes.
- Allow the meatballs and orzo to rest for about 5 minutes before serving.