Instructions

For the Meatballs

• In a large bowl, combine ground chicken, Gruyère, breadcrumbs, parsley, egg, and garlic. Season with salt and pepper. Use the Large Scoop to form into 16 meatballs, approximately 3 tablespoons per meatball. Place meatballs on racks in the Deluxe Air Fryer and set to Air Fry for 25 minutes, switching trays halfway through, until golden and cooked through.
  1 lb. ground chicken, 1/2 cup Gruyère, 1/4 cup breadcrumbs, 2 tablespoons flat parsley, 1 large egg, 2 cloves garlic, 1 teaspoon kosher salt, Freshly ground black pepper

For the French Onion Sauce

• While the meatballs are cooking, make the sauce.
• Use the Rapid-Prep Mandoline to slice the onions. In a large skillet over medium heat, melt butter. Add onions, thyme and salt, stir to combine. Cover for five minutes.
  4 tablespoons butter, 2 large onions, ½ teaspoon kosher salt, 2 teaspoons thyme
• Remove lid and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally and adding in the ½ cup of beef broth a little at a time every 5-10 minutes, cooking for approximately 25 minutes.
  2 ½ cups beef broth
• Add in garlic, cooking for one minute, or until fragrant. Add broth and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.
  2 cloves garlic, 2 ½ cups beef broth, Kosher salt, Freshly ground black pepper
• Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through, and cheese is melty, 5 minutes. Serve warm, garnished with thyme.
  1 1/2 cups Gruyère