8 tablespoons butter, cubed and divided
8 slices French bread baguette (1/2-inch thick)
1 large egg, lightly beaten
1/4 cup dry Italian-style or seasoned bread crumbs
3 tablespoons minced fresh thyme, divided
4 garlic cloves, minced and divided
1/2 teaspoon each salt and pepper
1 pound ground beef (90% lean)
3 medium onions, halved and thinly sliced
3/4 cup dry white wine
2 tablespoons minced fresh rosemary
2 1/2 cups beef broth
6 ounces Keystone Farms Cheese Parmesan, shredded and divided (1 1/2 cups)
Fresh thyme leaves
1 Heat oven to 450°F.
2 Melt 2 tablespoons butter. Brush bread with butter on both sides; place on an ungreased baking sheet. Bake for 7-9 minutes or until toasted, turning once. Set aside.
3 Reduce oven temperature to 375°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet.
4 Combine the egg, bread crumbs, 1 tablespoon thyme, 1 garlic clove, salt and pepper in a large bowl. Crumble beef over bread crumbs mixture; mix just until combined. Shape beef mixture into 1-inch balls. Place on prepared pan.
5 Bake for 18-25 minutes or until a thermometer inserted into meatballs reads 160°F.
6 Meanwhile, melt remaining butter in a 12-inch ovenproof skillet over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Add wine; cook for 15-25 minutes longer or until onions are golden brown, stirring occasionally.
7 Stir in the rosemary, remaining thyme and garlic. Cook and stir for 2 minutes. Gradually add beef broth. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally. Gradually stir in 1/2 cup cheese until melted. Add meatballs; heat through.
8 Remove from the heat. Season with salt and pepper. Top with reserved toasts. Sprinkle with remaining cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Garnish with thyme.