Wash the grapes and drain well. Pluck from the panicles and cut in half. Peel the onion and cut into slices. Wash the meat, dab dry and cut into cubes. Heat oil in a coated pan. Fry the meat for about 5 minutes, turning it over. Add onion and fry for approx. 3 minutes.
Season with salt and pepper. Deglaze with broth. Add grapes and bring to the boil. In the meantime, wash the thyme, dab dry and remove the leaves from the stems, except for a little garnish. Stir thyme and cream cheese into the ragout. Arrange on a plate together with the baguette and garnish with thyme