FRENCH ONION MATZO BALLS

French Onion Matzo Balls image

Provided by Food Network Kitchen

Time 2h30m

Yield 12 matzo balls

Number Of Ingredients 10

4 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1/4 cup dry sherry
4 large eggs, lightly beaten
1/4 cup seltzer
1/4 cup schmaltz (rendered chicken fat), at room temperature
Kosher salt
1 1/2 cups matzo meal
6 ounces Gruyere, cut into 12 cubes
Your favorite chicken soup, for serving, optional

Steps:

Melt the butter in a large skillet over medium-low heat. Add the onions and let sit, undisturbed, until they start to soften, about 20 minutes. Continue to cook, stirring every 5 to 10 minutes, until the onions are browned and caramelized, about 1 hour more. Increase the heat to medium; add the sherry and cook, stirring, until it evaporates, about 2 minutes. Remove to a plate, spread out the onions and let cool in the refrigerator for 20 minutes.
Transfer 1 cup of the cooled onions to a food processor and process until smooth. (Reserve any remaining onions for another use.) Scrape into a large bowl; add the eggs, seltzer, schmaltz, 1 teaspoon salt and use a fork to stir until combined. Add the matzo meal and continue to stir with the fork until completely incorporated and the mixture resembles a thick paste. Refrigerate for 30 minutes.
Bring a large pot of water to a boil.
Meanwhile, wet your hands and divide the matzo ball mixture into 12 equal mounds and flatten each into a disk. Add 1 of the cheese cubes to the center of each and roll into a ball, completely enclosing the cheese.
Add the matzo balls to the boiling water, reduce the heat to a simmer and cook until almost double in size, light and fluffy, flipping halfway through, about 30 minutes total. Remove with a slotted spoon and add them to your favorite chicken soup.