25g (1/2 cup) panko breadcrumbs or fresh breadcrumbs
1/2 tsp salt
1 egg
1 clove garlic, minced
35g sachet salt-reduced French onion soup mix
4 tbsp olive oil
20g salted butter
2 brown onions, thinly sliced
250ml (1 cup) salt-reduced chicken stock
300ml cooking cream
Place mince, breadcrumbs, salt, egg, garlic and 2 tsp (10g) soup mix in a bowl. Stir until well combined. Divide into 12 portions. Shape each portion into a rissole. Heat half of the oil in a large frying pan over high heat. Cook rissoles for 2-3 minutes. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate.
Heat the remaining oil and the butter in the same pan over medium heat. Add brown onion. Cook, stirring, for 10-15 minutes or until caramelised. Add remaining soup mix. Stir in stock and cream. Season with pepper. Bring to a simmer.
Return rissoles to the pan. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened and rissoles are cooked through.
