"The only thing we made twice because it was so good."
SERVING TIME
20-30 minutes
INGREDIENTS
1 pkt sour cream
1 romaine heart
beef broth concentrate
1 oz panko
¼ oz fresh thyme
garlic (use 1 medium clove)
3 (¾ oz) pieces fontina
1 medium yellow onion
½ lb egg noodles
10 oz ground beef
neutral oil
kosher salt & pepper
apple cider vinegar
all-purpose flour
3 tablespoons butter
1 large egg
EQUIPMENT
medium ovenproof skillet
large saucepan
colander
METHOD
1. Cook noodles & prep
Bring a large saucepan of salted water to a boil. Add egg noodles and cook, stirring occasionally, until al dente, 5–6 minutes. Drain noodles, return to pot, and toss with 1 tablespoon butter; cover to keep warm. Halve, peel, and thinly slice all of the onion. Coarsely grate or finely chop fontina. Finely chop ¼ teaspoon garlic.
2. Shape & brown meatballs
Finely chop 1 teaspoon thyme leaves, discarding stems; reserve 1 sprig for step 4. In a large bowl, combine beef, panko, chopped thyme, garlic, 1 large egg, ¾ teaspoon salt, and a few grinds of pepper. Shape into 8 meatballs. Heat 1½ tablespoons oil in a medium ovenproof skillet. Add meatballs; cook until browned all over, 4–5 minutes. Transfer to a plate.
3. Caramelize onions
Discard any fat from skillet, then melt 2 tablespoons butter over medium heat. Add onions and season with salt. Cook, stirring occasionally, until onions are tender and deeply browned, 8–10 minutes (if skillet is dry, add 1 tablespoon water at a time, as needed). In a liquid measuring cup, whisk beef broth concentrate and 1 cup water until smooth.
4. Make sauce
Add ½ tablespoon flour to onions over medium-high heat, stirring to coat. Add broth mixture and reserved thyme sprig. Cook, stirring, until sauce is slightly thickened, about 3 minutes. Return meatballs to skillet, then reduce heat to medium-low. Simmer until meatballs are cooked through, about 5 minutes.
5. Make wedge salad
Preheat broiler with top rack 6 inches from heat source. In a medium bowl, whisk sour cream, 1 teaspoon vinegar, and 1 tablespoon oil; season with salt and pepper. Halve romaine lengthwise, making 2 wedges. Transfer wedges to a serving plate and drizzle dressing over top.
6. Broil meatballs & serve
Discard thyme sprig from sauce. Sprinkle cheese over meatballs. Broil on top oven rack until cheese is melted and browned in spots, 1–3 minutes. Serve egg noodles with meatballs and French onion sauce spooned over top. Serve wedge salad alongside. Enjoy!
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