Part 6/8:
Once onions reach a golden, caramelized state, flour is added to thicken the mixture, followed by deglazing with red wine. The chef incorporates cognac (or Brandy) for extra flavor, then adds homemade chicken stock (or alternatives). The mixture is brought to a boil, then simmered to develop complexity. Adjustments like extra broth or seasoning can be made at this stage, based on taste.
Assembling and Baking
With the meatballs partially cooked, they are topped with caramelized onions and shredded Swiss cheese. The dish is transferred to a 450°F oven for about 7–10 minutes until the cheese melts and the meatballs finish cooking internally. The option to broil briefly for extra browning is noted, with caution to prevent burning.