Onion soup in Parisian style

We put butter in a deep frying pan (or better in a saucepan), let it melt, pour finely chopped onions (I personally took red, because I recently learned about its ability to fight excess cholesterol in the blood) and fry it well so that the onion turns brown. Slowly stirring, pour in the sifted flour, fry a little with it. And then pour in the meat broth, lower the bay leaf, flavor with ground black pepper. Put on low heat and cook for about half an hour. At the end of cooking, take out the lavrushka and add salt to taste. In a separate frying pan without oil, we dry the sliced pieces of white bread (I take the already sliced loaf and cut the pieces into 4 parts). Basically, you can use a toaster. Next, pour the soup into bowls, put two pieces of dried bread in each, sprinkle them with grated cheese, cover with a plate and send them to a preheated oven for a few minutes. We need the cheese to melt on the bread, that's all. The food turns out to be exquisitely French and is good in cases when your family is tired of traditional borscht and pickles.