1. Shred the onion.
2. Fry the onion bay leaves in a low pan in a hot pan under cold oil until dark brown and set aside.
3. Fry the diced toast or diced baguette with butter until it absorbs the oil or put it on the oven.
4. Add whipped cream to the soup bowl, add the onion shreds and cook for two to three minutes.
5. The ready-made onion cream soup can be sprinkled with the prepared butter bread.
