1-Preheat oven to 450°F (230°C): Grease a 9×13 inch baking dish with olive oil to keep everything from sticking.

2-Soak bread slice under water until damp but not soaked. Squeeze out excess water and crumble into fine pieces for that perfect binder.

3-In a bowl, mix ground meat, bread crumbles, egg, salt, and pepper. Roll into 2-tablespoon meatballs and place in the baking dish. Bake for 15 minutes until crisp outside but not fully cooked inside.

4-Meanwhile, melt butter in a large oven-safe skillet over medium-high heat. Add onions and cook for about 10 minutes until softened.

5-Slowly add white wine in increments, letting each addition cook into the onions to caramelize over 10-15 minutes for rich flavor.

6-Add garlic, mushrooms, thyme, sage, salt, and pepper. Cook for 3-4 minutes to blend the tastes.

7-Pour in chicken broth, bring to a low boil. Add partially baked meatballs and simmer for 10 minutes until cooked through. Stir in milk, cream, or coconut milk for creaminess.

8-Place French bread slices on a baking sheet and toast in the 450°F oven for 10 minutes until dry.

9-Switch oven to broil. Arrange toasted bread around and on top of the meatballs in the skillet. Sprinkle shredded cheese over everything.

10-Broil for 3-5 minutes until cheese is bubbly and golden brown. Garnish with fresh thyme and serve warm.