Recipe: French Onion Soup with Meatballs` | Williams Sonoma

Ingredients

• 1 lb. (500 g) ground beef
• 1 lb. (500 g) ground pork
• 3/4 cup (6 fl. oz./180 ml) heavy cream
• 1/2 cup (2 oz./60 g) grated Parmesan cheese
• 1/4 cup (1/3 oz./10 g) panko
• 1 egg
• 2 tsp. thyme leaves
• 3 1/2 tsp. kosher salt, plus more as needed
• 1 tsp. freshly ground pepper, plus more as needed
• Vegetable oil for searing
• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
• 4 yellow onions, thinly sliced
• 1 cup (8 fl. oz./250 ml) white wine
• 5 garlic cloves, thinly sliced
• 2 Tbs. sherry vinegar
• 2 Tbs. fresh thyme leaves, plus more for garnish
• Kosher salt and freshly ground pepper
• 2 1/2 cups (20 fl. oz./625 ml) beef broth
• 1 1/2 cups (6 oz./180 g) coarsely grated Gruyère cheese
• <br> <a href="https://www.williams-sonoma.com/recipe/polenta-with-parmesan.html">Cheesy polenta</a> for serving