Soup made with onions and typically served with melted cheese on top.

Add dry vermouth or white wine to the pot and scrape off any brown bits stuck to the bottom. This is where the taste gets stronger.
Cook slowly and add flavor.
Put the ingredients you have, including the bay leaves and thyme. Heat it gently until it simmers, then cover it and reduce the heat. Keep cooking over low heat for around 30 minutes. Lastly, add more salt and freshly ground black pepper to taste. If you have brandy, you can add it now.
Making toast and melting cheese
While the soup is cooking, heat the oven to 450°F. Place parchment paper or foil on a baking sheet. Gently spread olive oil on both sides of your French bread slices and bake them in the oven for 5-7 minutes until they are lightly brown. Turn the slices over, add the shredded Gruyère and Parmesan cheese on top, and bake them again until the cheese is melted and slightly browned.
Soup Service
To serve, pour the hot soup into bowls and add a slice of cheesy toast on top. If you have bowls that can go in the oven, you can also cook the soup with cheese on top in the oven at 350°F for around 10 minutes, until the cheese is melted and slightly brown.