Combine the bread crumbs and milk in a small bowl. Set aside for about 5 minutes.

Add the olive oil to an oven safe skillet over medium heat. Once the oil is hot, add in the grated onion and minced garlic. Saute until lightly browned and softened. Remove from heat.

Combine the ground beef, salt, black pepper, beaten egg, fresh parsley, worcestershire sauce, herbs de provence, soaked bread crumbs, sauteed onions and garlic in a mixing bowl. Stir together with your hands until the mixture is evenly combined.

Scoop the meatballs into 2 Tablespoon sized portions, about the size of a golf ball. Use wet hands to roll them into balls and place them on a parchment paper lined baking sheet. Cover the meatballs with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400F.

Bake the meatballs for 25-30 minutes or until the internal temperature reaches 165F.

While the meatballs are baking, prepare the sauce. Add the olive oil and butter to the oven safe skillet you used before.

Once the butter has melted, add in the onions, salt and black pepper. Cook over medium or medium low heat, stirring occasionally, until they are reduced in size by half and golden brown in color. It will take about 30 minutes.

Add in the garlic and cook for another minute, stirring constantly.

Pour in the white wine and deglaze the bottom of the pan.

Add in the flour. Stir together and cook for 2-3 minutes until the flour begins to stick to the bottom of the pan.

Pour in the beef broth and stir well. It should create a sauce that is slightly thickened. Continue to simmer for about 5 minutes.

Add the cooked meatballs to the pan and stir to coat them in the onion sauce.

Add a few slices of french bread to the pan and sprinkle the top of the meatballs and bread with shredded cheese.

Turn the oven to broil and place the pan on the top rack. Broil for 3-4 minutes until melted.

Remove from oven and garnish with fresh thyme. Serve with mashed potatoes, side salad or vegetables.