Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4-1" thick oval patties

Place 2 tablespoon flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour

Heat one tablespon oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side or unil 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 reserve flour; cook 1 minute. Stir in broth an wine then add 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.

Preheat oven to 400 degree Celcius.

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 bubble, 10-15 minutes.