Peel the onions and slice into half-moon pieces.

Add the canola oil to a large Dutch oven set over medium heat. Add the onions and cook them over a medium-low heat, stirring occasionally, for 20 minutes until the onions are golden brown.

Meanwhile, mix together the ground beef, salt and pepper and roll the mixture into 24 small meatballs. Set aside.

Turn the heat under the Dutch oven to medium and add the beef stock. Scrapping the bottom of the pot with a wooden spoon. Bring to a simmer and place the meatballs into the broth. Cover and simmer gently for 5 minutes.

Remove the lid and stir to turn the meatballs. Gently stir in the egg noodles and continue to simmer, covered for 5 minutes. Some of the egg noodles will not be fully immersed in the broth. Remove the lid and stir again. Continue cooking uncovered , stirring occasionally until all the noodles are tender.

Top with grated gruyere cheese and set under the broiler until bubbly and brown. Serve immediately.