Finely dice onions, sauté in butter until translucent.
Add clear soup, bay leaf seasoning and 4 slices of toast, bring to a boil. Finely grate the cheese, let half of it melt in the soup, add the whipped cream, season, pass through a sieve. Divide soup evenly into ovenproof soup bowls.
Toast the bread, sprinkle with cheese and pour over the soup.
Bake briefly at 200 C degrees and bring to the table on the spot.
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