Chicken meatballs with caramelized onions

Line a large baking sheet with foil and rub with extra-virgin olive oil.

Preheat oven to 425°.

In a large bowl, combine ground chicken, 1/2 c. shredded Gruyère, bread crumbs, freshly chopped parsley, beaten large egg, and 2 minced cloves garlic. Season with kosher salt and freshly ground black pepper.

Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through (about 25 minutes).

For the sauce, melt the butter in a large skillet over medium heat.

Add 2 thinly sliced large onions and cook until very soft and golden, 25 minutes, stirring often.

Add 2 minced cloves garlic and cook until fragrant, 1 minute more.

Add 2 c. low-sodium beef broth and 2 tsp. freshly chopped thyme and season with kosher salt and freshly ground black pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.

Add meatballs to skillet and sprinkle with shredded Gruyère.

Cover and cook until meatballs are warmed through and cheese is melty (about 5 minutes).

Serve warm, garnished with freshly chopped thyme.