French Onion Spaghetti and Meatballs

In a large bowl, combine ground chuck, 2 tbsp minced garlic, diced onion, parsley, 1 tbsp thyme, breadcrumbs, 1/3 cup heavy cream, whisked eggs, onion soup mix, and beef bouillon powder.

Mix with your hands until just combined.

Cut the Gruyère cheese into 1/2-inch cubes.

Portion about 4 tablespoons of the meat mixture, flatten it into a patty, place a cheese cube in the center, and roll it into a ball, sealing the cheese inside.

In a large pan or skillet on medium heat, add high-heat oil. Brown the meatballs on all sides.

Once browned, remove the meatballs from the pan and set aside.

Reduce the heat to medium-low. In the same pan, add the sliced yellow onions.

Cook the onions for about 1 hour, stirring frequently, until they are deeply caramelized.

Turn the heat up to medium. Add 1 tbsp minced garlic, 1 tbsp thyme, salt, and pepper. Sauté for another minute until fragrant.

Create a well in the center of the onions. Add the butter and let it melt.

Sprinkle the flour over the butter and whisk to form a roux. Cook for 1 minute, then gradually whisk it into the onions.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

Gradually whisk in the beef broth, 1 cup of heavy cream, and soy sauce until the sauce is smooth.

Season the sauce with more salt and pepper to taste.

Return the browned meatballs to the sauce.

Let the meatballs simmer in the sauce for about 5 minutes to cook through.

Toss the sauce and meatballs with 1 pound of cooked spaghetti and serve immediately.