Onion Soup With Meatballs And Cheese Croutons - cooking recipe

Ingredients

5-6 tbsp sunflower oil
20 g butter
600 g onions, halved and sliced
1 tsp caster sugar
400 ml beef stock
400 ml vegetable stock
1 None bay leaf
3 tbsp chopped fresh thyme, plus extra to serve
1/2 None bread slice
1 None garlic clove, finely diced
150 g mixed beef and pork mince
1 tsp tomato puree
20 g Parmesan, grated
30-40 g Gruyere, grated
125 g mozzarella ball, drained and diced
1 None baguette, sliced

Preparation

To make the onion soup, heat 4 tbsp oil and the butter in a pot, add the onions (leaving about a quarter of one onion aside) and saute for 8-10 minutes, stirring. Stir in the sugar and let caramelize for 3-5 minutes. Pour in the beef and vegetable stock then add the bay leaf and thyme. Cover and simmer for 10-15 minutes.
To make the meatball, toast the sliced bread and let cool. Place in a food processor and mix until fine and place in a bowl. Finely dice the reserved onion then combine with the breadcrumbs, garlic, ground beef (or pork), tomato paste, and Parmesan. Season with salt and pepper and mix together until smooth. Wet your hands then form 16 meatballs from the mixture. Heat 1-2 tbsp oil in a large pan, add the meatballs, and cook for 5-7 minutes, turning.
To make the croutons, mix the Gruyere and mozzarella together. Place the baguette slices on a baking sheet and top with the mixed cheese. Broil for 4-5 minutes until the cheese is bubbling and golden.
Divide the soup between 4 bowls then add the meatballs and cheese croutons. Sprinkle with thyme then serve.