FRENCH ONION MEATBALL SUB

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.