FRENCH ONION MEATBALL SUB

French Onion Meatball Sub image

Provided by @MakeItYours

Number Of Ingredients 28

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Steps:

Saute onions in a large pot over medium low heat for about one hour stirring every few minutes until onions are soft and caramelized.
Add all sachet ingredients to the pouch and tie it close. Add stock, sachet, vinegar, and sherry to the pot with the caramelized onions and allow to come to a simmer. Cover and let continue to simmer for approximately 30 minutes.
Remove sachet and about 1/2 cup of the sauce from the pot. Mix flour well with the separate cup of sauce.
Slowly whisk the separate cup of sauce back into the pot and allow to thicken. Add butter. Reduce heat to low to keep warm.
Pre-heat oven to 400 degrees.
Add all ingredients in bowl and mix well. Roll meat into 1 and a half inch balls and place on cookie sheet. It should make about 17-18 balls. Bake for 15 minutes and add to the onion gravy.
Place the coated meatballs into the French bread loaf along with desired amount of gravy. Cover with cheese. Place in oven at 400 degrees for about 2-3 minutes until bread is crispy and cheese is melted well.