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Slice the onions about a centimeter across, then twist and go a centimeter the other way.
Add a little bit of olive oil to a pan.
Add thyme stalks to the oil and heat.
Slice the garlic and then chop it up.
Add the onions to the pan and sweat them off for 5 minutes to soften.
Prepare the mushrooms: create nice little slices and finely chop the stalks. Alternatively, crush, squash, rip and tear them.
Add the mushrooms to the pan and sweat them off for a little bit.
Season with black pepper.
Add just over a liter of stock to the pan.
As the stock comes to a simmer, tear 300g of bread (half a loaf) into pieces, pulling out the softer part and tearing the crust.
Add the bread to the soup.
Add about 70g of cheese to the soup and stir through.
Turn off the heat.
Pour the soup into an ovenproof dish.
Add a kiss of olive oil to the top.
Add a few more thyme leaves.
Grate a little cheese on top.
Bake in the oven for 25 minutes at 180° C (350° F).
Let the soup sit for a little bit to cool down and thicken.
Serve.