Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape each into ¾–1"-thick oval patties.

Place 2 T. flour in a shallow dish; dredge each patty in flour. Reserve 1 t. flour.

Heat 1 T. oil in a saute pan over medium-high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.

Add onions and sugar to pan; saute 5 minutes.

Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute.

Stir in broth and wine, then add the salt and thyme. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion soup ladled over.

Garnish with parsley and Parmesan.

Serve with cheese toasts

Preheat oven to 400°.

Place bread on a baking sheet.

Combine butter, garlic, and paprika, and spread on one side of each slice of bread.

Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10–15 minutes.