Matzo Balls with Caramelized Onions
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 201, total fat 15 G., saturated fats 7 G., proteins 8 G., carbohydrates 9 G., fiber 1 G., cholesterol 92 mg, sodium 220 mg, sugar 1 G.
Calories 201, total fat 15 G., saturated fats 7 G., proteins 8 G., carbohydrates 9 G., fiber 1 G., cholesterol 92 mg, sodium 220 mg, sugar 1 G.
This recipe fills relatively bland matzo balls with delicious caramelized onions, with a melty cheese center—just like French onion soup! The balls are fluffy, juicy, and firm. Add them to your favorite chicken soup or sauté them after cooking and serve as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/4 tbsp. dry sherry
- 4 large eggs, lightly beaten
- 1/4 cup seltzer water
- 1/4 cup schmaltz (rendered chicken fat), room temperature
- 1.5 cups matzo flour
- 170 g Gruyere, cut into 12 cubes
- Your favorite chicken soup, for serving (optional)
We recommend
Recipes with similar ingredients: matzo, Gruyere cheese, sherry
Cooking the dish according to the recipe:
- In a large skillet, melt the butter over medium-low heat. Add the onion and cook, undisturbed, until softened, about 20 minutes. Continue cooking, stirring every 5 to 10 minutes, until the onion is golden brown and caramelized, about 1 hour more. Increase the heat to medium; add the sherry and cook, stirring, until evaporated, about 2 minutes. Transfer the onion to a plate, spread it out, and let it cool in the refrigerator for 20 minutes.
- Place 1 cup of the cooled onion in a food processor and pulse until smooth (reserve the remaining onion for another use). Transfer the onion to a large bowl; add the eggs, seltzer water, schmaltz, and 1 teaspoon of salt, and pulse with a fork until smooth. Add the matzo meal and continue to pulse with a fork until fully incorporated and the mixture resembles a thick paste. Refrigerate for 30 minutes.
- Bring water to a boil in a large saucepan.
- Meanwhile, wet your hands with water, divide the matzo mixture into 12 equal portions, and flatten each into a disk. Add 1 cube of cheese to the center of each disk and roll into a ball, completely enclosing the cheese.
- Add the matzo balls to the boiling water, reduce the heat, and simmer until the balls have almost doubled in size and are light and fluffy, about 30 minutes. Remove them with a slotted spoon and add them to your favorite chicken soup.
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