2. Saute onions in 2 tablespoons olive oil until translucent.

3. Add 1/2 teaspoon thyme and 2 bay leaves; cook until light brown.

4. Add 1 quart chicken stock

5. Add pepper to taste.

6. Bring to a boil and

7. Simmer 20 minutes.

8. Cut French bread in thin slices and toast.

9. Ladle hot soup in individual bowls. Top with French bread slices and Parmesan cheese or Gruyere cheese.

10. Place under broiler until cheese bubbles.