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Ingredients
  • subheading: For the meatballs:
  • 1 large egg
  • ½ pound ground beef
  • ½ pound ground pork
  • ¼ cup Panko
  • ⅓ cup shredded Gruyère cheese
  • 2 cloves garlic minced
  • 2 tablespoons milk
  • ½ tablespoon Worcestershire sauce
  • 1 ½ teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • subheading: For the onions and orzo:
  • 3 tablespoons butter
  • 3 large Vidalia onions (2 pounds) , halved and thinly sliced
  • 3 teaspoons fresh thyme leaves , divided
  • ½ teaspoon kosher salt
  • 2 tablespoons flour
  • ½ cup dry white wine
  • 3 ½ cups beef stock , (I prefer Better Than Bouillon Beef Base, disolved in water, per label instructions)
  • 1 cup uncooked orzo pasta
  • ⅔ cups shredded Gruyère cheese
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