1Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
2In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onions, garlic, broth and salt in butter 8 to 10 minutes, stirring occasionally, until onions are golden brown and most of the liquid is absorbed. Stir in thyme.
3Meanwhile, separate dough into 8 biscuits; cut each biscuit into 4 pieces. Place 4 pieces in each muffin cup, pointed ends up. Spoon 1 tablespoon onion mixture in center of each cup. Sprinkle each with 2 tablespoons cheese.
4Bake 18 to 22 minutes or until golden brown and biscuits are no longer doughy in center.