Start by peeling and cutting the onions into a half moon. Fry them in a buttered pan until they become translucent. Add bay leaves and thyme.

Pour the stock into the pan and prick the cloves on a piece of onion. This technique allows you to recover the nails at the end of the recipe. Heat over medium heat.

Meanwhile, make the bread croutons. Arrange the slices in an ovenproof dish and drizzle them with olive oil. Rub them with half a clove of garlic and add a few sprigs of thyme. Grill them until they are coloured.

Check the seasoning of your soup and remove the float. Arrange the soup on a plate and then place the slices of bread and the grated cheese on top. Bake in the oven for a few minutes and enjoy!