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Prepare the meatballs. Gently mix fresh thyme, Gruyère cheese, ground beef, egg, breadcrumbs, milk, salt, and pepper. Shape into 1 ½-inch meatballs, and bake until cooked through.
Caramelize the onions. Slowly cook sliced onion in butter with more fresh thyme, salt, and pepper until they are very soft and deep golden-brown.
Make the sauce. Coat the onions with all-purpose flour before deglazing the pan with white wine, and simmering with beef broth until the sauce thickens slightly.
Add meatballs to the sauce and cover with cheese. Use tongs to transfer the meatballs to the skillet, coating them in the caramelized onion sauce, then sprinkle with Gruyère cheese. Slide the skillet under the broiler until the cheese is bubbly and browned.