In a bowl, add ground chuck, minced garlic, finely diced onion, chopped parsley, thyme, Italian breadcrumbs, heavy whipping cream, whisked eggs, Onion Soup and dip mix, and beef bouillon powder. Mix until well combined.

Cut Gruyère cheese into half inch cubes.

Measure out 4 tablespoons of meat, roll it into a ball, smash it into a patty, add a cheese cube into the center, pinch it in, and roll it back up into a meatball.

In a pan on medium heat with high heat oil, brown the meatballs on all sides and set them aside.

Turn the heat down to medium low and in the same pan, add yellow onion and let it cook for about 1 hour, stirring frequently, until caramelized.

Turn the heat back up to medium and add minced garlic, thyme, salt, and pepper.

Move the onions to create space in the middle of the pan and add butter and flour. Whisk together.

Add white wine, beef broth, heavy whipping cream, soy sauce, salt, and pepper, whisking in between each ingredient.

Add all of the meatballs back in and let them cook for about 5 minutes in the sauce.

Serve with spaghetti tossed with some of the sauce, and add meatballs and sauce on top, along with fresh thyme or parsley.